Lista de obras - Benjamin Holman - Dominio Público Uruguay

A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products.

artículo científico publicado en 2017

A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision.

artículo científico publicado en 2015

A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display

scientific article published on 14 September 2018

Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality

artículo científico publicado en 2016

Are shear force methods adequately reported?

artículo científico publicado en 2016

Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality

artículo científico publicado en 2019

Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses

scientific article published on 24 October 2018

Effect of dietary supplementation with Spirulina on the expressions of AANAT, ADRB3, BTG2 and FASN genes in the subcutaneous adipose and Longissimus dorsi muscle tissues of purebred and crossbred Australian sheep.

artículo científico publicado en 2015

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

scientific article published on 08 May 2018

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.

artículo científico publicado en 2017

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles.

artículo científico publicado en 2017

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.

artículo científico publicado en 2018

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

scientific article published on 24 June 2019

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters

artículo científico publicado en 2017

Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.

artículo científico publicado en 2017

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters

artículo científico publicado en 2017

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

artículo científico publicado en 2020

Improving assessment practice through cross-institutional collaboration: An exercise on the use of OSCEs

artículo científico publicado en 2015

Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot

scientific article published on 19 December 2019

Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).

artículo científico publicado en 2015

Long-term red meat preservation using chilled and frozen storage combinations: A review

artículo científico publicado en 2016

Meat packaging solutions to current industry challenges: A review

scientific article published on 30 April 2018

Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variation

scientific article published on 01 February 2015

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations

scientific article published on 21 June 2019

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks

artículo científico publicado en 2019

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

artículo científico publicado en 2016

Spirulina as a livestock supplement and animal feed.

artículo científico

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

scientific article published on 28 November 2018

The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values

scientific article published on 17 October 2019

The effect of forage type on lamb carcass traits, meat quality and sensory traits

artículo científico publicado en 2016

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.

artículo científico publicado en 2017

The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

scientific article published on 08 February 2019

The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability

artículo científico publicado en 2017

The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits

article

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

scientific article published on 23 November 2018

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

artículo científico publicado en 2017

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

scientific article published on 07 October 2018

Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness

scientific article published on 07 April 2020

Lista de obras de Benjamin Holman

A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products.

A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision.

A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display

Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality

Are shear force methods adequately reported?

Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality

Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses

Effect of dietary supplementation with Spirulina on the expressions of AANAT, ADRB3, BTG2 and FASN genes in the subcutaneous adipose and Longissimus dorsi muscle tissues of purebred and crossbred Australian sheep.

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles.

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.

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters

Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Improving assessment practice through cross-institutional collaboration: An exercise on the use of OSCEs

Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot

Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).

Long-term red meat preservation using chilled and frozen storage combinations: A review

Meat packaging solutions to current industry challenges: A review

Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variation

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

Spirulina as a livestock supplement and animal feed.

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

The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values

The effect of forage type on lamb carcass traits, meat quality and sensory traits

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.

The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability

The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits

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

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness

A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display

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.

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks