Charles Sturt University
Graham Centre for Agricultural Innovation

Dr Benjamin Holman

Dr Benjamin Holman

BAgrSc(Hons) GradCertRes PhD

Dr Benjamin Holman is a NSW DPI meat scientist focused on advancing the red meat industry towards a secure and sustainable future. Based at the Centre for Red Meat and Sheep Development (Cowra, NSW) his research interests include validating measures of meat quality; exploring production and processing system effects on red meat; innovative packaging of muscle-based foods; optimising storage combinations to deliver better preservation; and all novel approaches to better match meat-to-market.

Benjamin’s achievements have already been recognised – having been awarded a 2018 Fresh Science Award; the 2017 AMPC Science and Innovation Award; selection for the 2017 Australia-China Young Scientist Exchange Delegation; a Diploma of Scientific Achievement from Warsaw University of Life Sciences; an invited Keynote Presentation at the International Congress of Meat Science and Technology (2018); and more. He has a strong record of collaboration, postgraduate student supervision and volunteering (mentoring programs, scientific societies, peer-review) through which he shares his enthusiasm for science-in-agriculture.

Benjamin is a graduate of the University of Tasmania (UTAS) despite growing up in country Victoria.

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Research

  • Accelerated ageing without compromising quality for beef
  • Value-adding to dark cutting and colour evaluation to predict value
  • Innovations in meat packaging
  • Identification of storage thresholds in frozen and chilled red meat

Teaching

  • HDR supervision

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    Read more on CSU Research Output (CRO)

    • Silva DRG, Haddad GBS, Fontes PR, Holman BWB, Ramos ALS, Hopkins DL, Ramos EM (2018) Using microwave cooking to evaluate tenderness and its relationship to sensory analysis. Journal of Texture Studies 49, 612-618.
    • Holman BWB, Kerry JP, Hopkins DL (2018) Meat packaging solutions to current industry challenges: A review. Meat Science 144, 159-168.
    • Silva DRG, Holman BWB, Kerr MJ, Morris S, Ramos EM, Hopkins DL (2018) Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force. Meat Science 143, 219-222.
    • Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL (2018) Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation. Meat Science 139, 171-179.
    • Coombs CEO, Holman BWB, Ponnampalam EN, Morris S, Friend MA, Hopkins DL (2018) Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters. Meat Science 136, 116-122.
    • Holman BWB, Coombs CEO, Morris S, Bailes K, Hopkins DL (2018) Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles. Meat Science 136, 9-15.
    • Coombs CEO, Holman BWB, Collins D, Kerr MJ, Friend MA, Hopkins DL (2018) Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum. Meat Science 135, 134-141.
    • Holman BWB, Collins D, Kilgannon AK, Hopkins DL (2018) The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability. Meat Science 135, 45-45.
    • Holman BWB, Kerry JP, Hopkins DL (2018) A review of patents for the smart packaging of meat and muscle-based food products. Recent Patents on Food, Nutrition & Agriculture 9, 3-13.

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