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Personal profile

External positions

Research Scientist, Centre for Red Meat and Sheep Development, NSW Department of Primary Industries

2014 → …

Fingerprint Fingerprint is based on mining the text of the person's scientific documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

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Research Output 2015 2019

beef carcasses
Color
Sarcomeres
Cooking
Particle Size

The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

Kilgannon, A. K., Holman, B. W. B., Mawson, A. J., Campbell, M., Collins, D. & Hopkins, D. L., 01 Apr 2019, In : Meat Science. 150, p. 23-32 10 p.

Research output: Contribution to journalArticle

microbial load
beef
Temperature
temperature
beef quality

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Zhang, Y., Holman, B., Ponnampalam, E. N., Kerr, M. G., Bailes, K., Kilgannon, A., Collins, D. & Hopkins, D., 2019, In : Meat Science. 149, p. 114-119 6 p.

Research output: Contribution to journalArticle

Thiobarbituric Acid Reactive Substances
thiobarbituric acid-reactive substances
beef
flavor
lipid peroxidation

Press / Media

The cold-hard facts about lamb storage

Benjamin Holman & Michael Friend

22/01/1824/01/18

2 items of media coverage

Press/Media: Press / Media

How storage temperatures impact on meat quality

Michael Friend & Benjamin Holman

22/01/18

2 items of media coverage

Press/Media: Press / Media

How storage temperatures impact on meat quality

Michael Friend & Benjamin Holman

22/01/18

2 items of media coverage

Press/Media: Press / Media

Getting meat colour grading spot on

Benjamin Holman

29/06/17

2 items of media coverage

Press/Media: Press / Media

A touch of Brazil for Cowra

Benjamin Holman

07/06/17

1 item of media coverage

Press/Media: Press / Media