Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview
Ponnampalam, Eric N, Priyashantha, Hasitha, Vidanarachchi, Janak K, Kiani, Ali, Holman, Benjamin W B
Published in Animals (Basel) (01.03.2024)
Published in Animals (Basel) (01.03.2024)
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Quantitative Differences in Rumen Epithelium Proteins in Lambs Fed Wheat, Perennial Wheat, or Perennial Wheat plus Lucerne
Bond, Jude Jessie, Refshauge, Gordon, Newell, Matthew T, Holman, Benjamin W. B, Wheeler, David, Woodgate, Serey, Kamath, Karthik S, Hayes, Richard C
Published in Proteomes (01.09.2023)
Published in Proteomes (01.09.2023)
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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
Ponnampalam, Eric N, Kiani, Ali, Santhiravel, Sarusha, Holman, Benjamin W B, Lauridsen, Charlotte, Dunshea, Frank R
Published in Animals (Basel) (24.11.2022)
Published in Animals (Basel) (24.11.2022)
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Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review
Han, Jina, Dong, Pengcheng, Holman, Benjamin W.B., Yang, Huixuan, Chen, Xue, Zhu, Lixian, Luo, Xin, Mao, Yanwei, Zhang, Yimin
Published in Critical reviews in food science and nutrition (2024)
Published in Critical reviews in food science and nutrition (2024)
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The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver
Nemati, Zabihollah, Alirezalu, Kazem, Besharati, Maghsoud, Holman, Benjamin W B, Hajipour, Mohammadreza, Bohrer, Benjamin M
Published in Animals (Basel) (21.01.2021)
Published in Animals (Basel) (21.01.2021)
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Long-term red meat preservation using chilled and frozen storage combinations: A review
Coombs, Cassius E.O., Holman, Benjamin W.B., Friend, Michael A., Hopkins, David L.
Published in Meat science (01.03.2017)
Published in Meat science (01.03.2017)
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Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers
Zhang, Yining, Holman, Benjamin W.B., Mao, Yanwei, Chen, Xue, Luo, Xin, Hopkins, David L., Zhang, Yimin
Published in Meat science (01.02.2021)
Published in Meat science (01.02.2021)
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The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
Holman, Benjamin W.B., Bekhit, Alaa El-Din A., Waller, Michael, Bailes, Kristy L., Kerr, Matthew J., Hopkins, David L.
Published in Meat science (01.09.2021)
Published in Meat science (01.09.2021)
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Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)
Zhang, Yimin, Holman, Benjamin W.B., Ponnampalam, Eric N., Kerr, Matthew G., Bailes, Kristy L., Kilgannon, Ashleigh K., Collins, Damian, Hopkins, David L.
Published in Meat science (01.03.2019)
Published in Meat science (01.03.2019)
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Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
Bekhit, Alaa El‐Din A., Giteru, Stephen G., Holman, Benjamin W. B., Hopkins, David L.
Published in Comprehensive reviews in food science and food safety (01.07.2021)
Published in Comprehensive reviews in food science and food safety (01.07.2021)
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Effect of non‐selenium glutathione peroxidase activity of peroxiredoxin 6 on beef tenderness: underlying mechanisms
Huang, Linlin, Wang, Xinyi, Holman, Benjamin W. B., Dong, Pengcheng, Zhang, Yimin, Zhu, Lixian, Luo, Xin, Mao, Yanwei
Published in International journal of food science & technology (01.10.2024)
Published in International journal of food science & technology (01.10.2024)
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Journal Article
The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement
Holman, Benjamin W.B., Refshauge, Gordon, Newell, Matthew T., Hopkins, David L., Hayes, Richard C.
Published in Meat science (01.10.2024)
Published in Meat science (01.10.2024)
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