Holman BWB - Search Results

1

Chinese consumer perception and purchasing behavior of beef - Mainly in North and East China.

Liu Y, Yang X, Liu Y, Dong P, Liang R, Hopkins DL, Holman BWB, Luo X, Zhu L, Yang Z, Zhang Y. Liu Y, et al. Among authors: holman bwb. Meat Sci. 2025 Feb;220:109696. doi: 10.1016/j.meatsci.2024.109696. Epub 2024 Oct 28. Meat Sci. 2025. PMID: 39486217

2

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

Holman BWB, Mao Y, Coombs CEO, van de Ven RJ, Hopkins DL. Holman BWB, et al. Meat Sci. 2016 Nov;121:104-106. doi: 10.1016/j.meatsci.2016.05.002. Epub 2016 May 5. Meat Sci. 2016. PMID: 27294520

3

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

Holman BWB, Hopkins DL. Holman BWB, et al. Meat Sci. 2019 Jan;147:162-165. doi: 10.1016/j.meatsci.2018.09.009. Epub 2018 Sep 14. Meat Sci. 2019. PMID: 30253262

4

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

Holman BWB, Hopkins DL. Holman BWB, et al. Meat Sci. 2019 Mar;149:24-30. doi: 10.1016/j.meatsci.2018.10.014. Epub 2018 Oct 24. Meat Sci. 2019. PMID: 30448474

5

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

Wang F, Holman BWB, Zhang Y, Luo X, Mao Y, Hopkins DL. Wang F, et al. Among authors: holman bwb. Meat Sci. 2020 Apr;162:108038. doi: 10.1016/j.meatsci.2019.108038. Epub 2019 Dec 19. Meat Sci. 2020. PMID: 31887535

6

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers.

Zhang Y, Holman BWB, Mao Y, Chen X, Luo X, Hopkins DL, Zhang Y. Zhang Y, et al. Among authors: holman bwb. Meat Sci. 2021 Feb;172:108347. doi: 10.1016/j.meatsci.2020.108347. Epub 2020 Oct 14. Meat Sci. 2021. PMID: 33091723

7

Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values.

Yang X, Wang J, Holman BWB, Liang R, Chen X, Luo X, Zhu L, Hopkins DL, Zhang Y. Yang X, et al. Among authors: holman bwb. Meat Sci. 2021 Apr;174:108416. doi: 10.1016/j.meatsci.2020.108416. Epub 2020 Dec 25. Meat Sci. 2021. PMID: 33388717

8

The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review.

Holman BWB, Hopkins DL. Holman BWB, et al. Meat Sci. 2021 Nov;181:108586. doi: 10.1016/j.meatsci.2021.108586. Epub 2021 May 29. Meat Sci. 2021. PMID: 34098380 Review.

9

The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef.

Holman BWB, Bekhit AEA, Mao Y, Zhang Y, Hopkins DL. Holman BWB, et al. Meat Sci. 2022 Nov;193:108928. doi: 10.1016/j.meatsci.2022.108928. Epub 2022 Jul 29. Meat Sci. 2022. PMID: 35930968

10

The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage.

Zhang S, Chen X, Duan X, Holman BWB, Zhu L, Yang X, Hopkins DL, Luo X, Sun B, Zhang Y. Zhang S, et al. Among authors: holman bwb. Meat Sci. 2023 Feb;196:109050. doi: 10.1016/j.meatsci.2022.109050. Epub 2022 Nov 23. Meat Sci. 2023. PMID: 36446207

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