NSW DPI meat scientist Dr. Benjamin Holman has been awarded the ICM Agrifood Award, recognising his invaluable contributions to the beef and lamb industry.

The ICM Agrifood Award acknowledges early career innovators who have made extraordinary contributions to agriculture and the food industry.

"Honestly, I was chuffed," Dr. Holman said.

"Winning this award will help me share with my friends and family what it is I actually do as a meat scientist. I also see this award as a reminder that meat science is an important field of research with far-reaching value."

Dr. Holman has been recognised for his ongoing dedication to enhancing the quality and sustainability of Australian meat production.

“Previous winners of the Award have set a very high bar in terms of their contributions and dedication to Australia’s agriculture and food industries,” Dr Holman said.

“It means a lot to me to be considered part of this group and, as an early career researcher, it’s nice to know that I am on the right path.”

Throughout his career, he has delved into diverse areas of meat research, from analysing packaging solutions, extending shelf life to accelerating the resource-intensive meat aging process. Dr. Holman's work has also identified refrigeration and freezing conditions that not only reduce environmental footprints but also preserve meat quality.

Dr. Holman's research also transfers into best-practice recommendations for farmers.

“My favourite aspect of meat science is understanding how decisions made on the farm and then at the abattoir can impact on the consumer experience,” he said.

"Often, it will begin with a question… If I feed my sheep this – what will this do to the nutritional value of the meat? Will it still taste okay and be tender when cooked? My research works to answer these questions and collectively, their results are of value to the industry.”

His recent ground-breaking study redefined meat freshness standards and introduced a lower spoilage threshold for beef. This threshold identifies the point at which beef ceases to be ideal for human consumption, enhancing market access for Australian beef and the international reputation of Australian meat products.

“As a meat scientist, I am privileged to work with many others within the agrifood sector – from agronomists, animal/livestock professionals, meat processors and retailers, food technologists, and more,” Dr Holman said.

“In this role, I think it is my responsibility to advocate for, and ensure that Australia continues to produce meat that is safe, highly nutritious and that reflects our collective expectations for an awesome meal.”