Senior Research Scientist (Meat Science)
E-mail address: firstname.lastname@example.org
Dr Benjamin Holman is based at the Wagga Wagga Agricultural Institute, NSW Department of Primary Industries. He first joined the DPI in 2014, as a part of the Centre for Red Meat and Sheep Development, Cowra.
By working closely with industry, Benjamin’s study of meat production, fabrication, and preservation has contributed tangible benefits for stakeholders throughout the meat supply chain.
Benjamin has recently investigated storage and packaging solutions for the consistent and low waste supply of meat. Quantified animal nutrition and management practices for the cost-effective production of high quality meat. He has also delivered insights into the market and consumer requirements for beef and sheep meat.
Benjamin’s scientific leadership has resulted in his receipt of several prestigious national awards, honorary appointments, and invitations to speak to a variety of audiences. He actively supervises HDR students and welcomes collaboration within Australia and abroad.
In all engagements, Benjamin strives to share his enthusiasm for meat quality, its nutritional enhancement, and sustainable production.
Zhang S, Chen X, Duan X, Holman BWB, Zhu L, Yang X, Hopkins DL, Luo X, Sun B, Zhang Y (2023) The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage. Meat Science 196: 109050. DOI: 10.1016/j.meatsci.2022.109050
Yang J, Zhang Y, Shi H, Zhang X, Dong P, Luo X, Qin H, Zhang Y, Mao Y, Holman BWB (2023) Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions. Meat Science 195: 109019. DOI: 10.1016/j.meatsci.2022.109019
Ponnampalam EN, Kiani A, Santhiravel S, Holman BWB, Lauridsen C, Dunshea FR (2022) The importance of dietary antioxidants on oxidative stress, meat and milk production, and their preservative aspects in farm animals: Antioxidant action, animal health and product quality – Invited review. Animals 12(23): 3279. DOI: 10.3390/ani12233279
Yang J, Wei W, Holman BWB, Shi H, Zhang X, Dong P, Luo X, Qin H, Mao Y, Zhang Y (2022) Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage. Meat Science 193: 108932. DOI: 10.1016/j.meatsci.2022.108932
Holman BWB, Bekhit AEDA, Mao Y, Zhang Y, Hopkins DL (2022) The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef. Meat Science 193: 10892. DOI: 10.1016/j.meatsci.2022.108928
Maggiolino A, Faccia M, Holman BWB, Hopkins DL, Bragaglio A, Natrella G, Mazzone A, De Palo P (2022) The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality. Meat Science 191: 108865. DOI: 10.1016/j.meatsci.2022.108865
Holman BWB, Mortimer SI, Fowler SM, Hopkins DL (2022) There is no relationship between lamb particle size and consumer scores for its tenderness, flavour, juiciness, overall liking, or quality rank. Meat Science 188: 108808. DOI: 10.1016/j.meatsci.2022.108808
Holman BWB, Ponnampalam EN (2022) Meat products: From animal (farm) to meal (fork). Foods 11(7): 933. [editorial] DOI: 10.3390/foods11070933
Refshauge G, Newell MT, Hopkins DL, Holman BWB, Morris S, Hayes RC (2022) The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne. Small Ruminant Research 209: 106639. DOI: 10.1016/j.smallrumres.2022.106639
Holman BWB, Fowler SM, Refshauge G, Newell MT, Hayes RC, Clayton EH, Bailes KL, Hopkins DL (2022) The effect of perennial and annual wheat forages, with or without lucerne, on the fatty acid profile and oxidative status of lamb meat. Veterinary and Animal Science 15: 100230. DOI: 10.1016/j.vas.2022.100230
Pewan SB, Otto JR, Huerlimann R, Budd AM, Mwangi FM, Edmunds RC, Holman BWB, Henry MLE, Kinobe RT, Adegboye OA, Malau-Aduli AEO (2021) Next generation sequencing of single nucleotide polymorphic DNA-marker selection for intramuscular fat, fat melting point, omega-3 long-chain polyunsaturated fatty acids and meat eating quality in Tattykeel Australian White MARGRA lamb. Foods 10(10): 2288. DOI: 10.3390/foods10102288
Vahedi V, Hedayat-Evrigh N, Holman BWB, Ponnampalam EN (2021) Supplementation of macro algae (Azolla pinnata) in a finishing ration alters feed efficiency, blood parameters, carcass traits and meat sensory properties in lambs. Small Ruminant Research 203: 106498. DOI: 10.1016/j.smallrumres.2021.106498
McGrath S, Sandral GA, Holman BWB, Friend MA (2021) Lamb growth rates and carcass characteristics of White Dorper and crossbred lambs grazing traditional and novel pastures during spring in Southern Australia. Animal Production Science 61(11): 1160-1169. DOI: 10.1071/AN19154
Bekhit AEDA, Giteru SG, Holman BWB, Hopkins DL (2021) Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) in muscle foods: Potential formation pathways and effects on human health. Comprehensive Reviews of Food Science and Food Safety 20: 3620-3666. DOI: 10.1111/1541-4337.12764
Ponnampalam EN, Sinclair AJ, Holman BWB (2021) The sources, synthesis and biological actions of omega-3 and omega-6 fatty acids in red meat: An overview. Foods 10(6): 1358. DOI: 10.3390/foods10061358
Holman BWB, Hopkins DL (2021) The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review. Meat Science 181: 108586. DOI: 10.1016/j.meatsci.2021.108586
Holman BWB, Hayes RC, Newell MT, Refshauge G, McGrath SR, Fowler SM, Shanley AR, Hopkins DL (2021) The quality and mineral composition of longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne. Meat Science 180: 108564. DOI: 10.1016/j.meatsci.2021.108564
Holman BWB, Bekhit AED, Waller M, Bailes KL, Kerr MJ, Hopkins DL (2021) The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef. Meat Science 179: 108551. DOI: 10.1016/j.meatsci.2021.108551
Holman BWB, Diffey SM, Logan BG, Mortimer SI, Hopkins DL (2021) Nix Pro Color Sensor comparison to HunterLab MiniScan for measuring lamb meat colour and investigation of repeat measures, Illuminant and standard observer effects. Food Analytical Methods 14: 697-705. DOI: 10.1007/s12161-020-01914-0
Holman BWB, Kerr MJ, Refshauge G, Diffey SM, Hayes RC, Newell MT, Hopkins DL (2021). Post-mortem pH declines in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study. Meat Science 176: 108476. DOI: 10.1016/j.meatsci.2021.108473
Bekhit AEDA, Holman BWB, Giteru SG, Hopkins DL (2021) Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends in Food Science & Technology 109: 280-302. [corresponding author] DOI: 10.1016/j.tifs.2021.01.006
Nemati Z, Alirezalu K, Besharati M, Holman BWB, Hajipour M, Bohrer BM (2021). The effect of dietary supplementation with inorganic or organic selenium on the nutritional quality and shelf life of goose meat and liver. Animals 11(2): 261. DOI: 10.3390/ani11020261
Yang X, Wang J, Holman BWB, Liang R, Chen X, Luo X, Zhu L, Hopkins DL, Zhang Y (2021) Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different pH values. Meat Science 174: 108416. DOI: 10.1016/j.meatsci.2020.108416
Forwood DL, Holman BWB, Hopkins DL, Smyth HE, Hoffman LC, Chaves AV, Meale SJ (2021) Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality. Meat Science 173: 108402. DOI: 10.1016/j.meatsci.2020.108402
Zhang Y, Holman BWB, Mao Y, Chen X, Luo X, Hopkins DL, Zhang Y (2021) Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers. Meat Science 172: 108347. DOI: 10.1016/j.meatsci.2020.108347