Derico Setyabrata

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Assistant Professor - Meat Science

University of Arkansas

Also affiliated: Purdue University West Lafayette (2015–2023); University of Arkansas System (2026)

Faculty Researcher

11 h-index 43 pubs 1,037 cited

Research Areas

Biomedical Subjects

Links

ORCID

OverviewAI-generated summary

Derico Setyabrata's research focuses on meat science, with a particular emphasis on the quality, palatability, and flavor development of red meat products. His work investigates the impact of various postmortem aging methods, including dry-aging and tumbling, on beef and pork loins. Setyabrata has explored the biochemical changes that occur during aging, utilizing techniques such as proteomics and metabolomics to identify key flavor precursors and oxidative stability indicators. His publications examine the effects of these processes on muscle structure, proteolysis, and sensory attributes. Additionally, his research extends to the utilization of aged beef trimmings as a quality enhancer in ground beef products and the influence of different weaning methods on lamb stress. Setyabrata has a publication record of 41 papers, with an h-index of 11 and over 1,000 citations.

Metrics

h-index: 11
Publications: 43
Citations: 1,037

Selected Publications

Evaluation of Shipping Factors to Increase the Profitability of Meat E‐Commerce (2026)

eFood DOI OpenAlex
Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations (2026)

Foods DOI OpenAlex
Effect of Traditional Versus Fenceline Weaning on Lamb Stress (2025)

Discovery The Student Journal of Dale Bumpers College of Agricultural Food and Life Sciences DOI OpenAlex
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles (2023)

Food Chemistry X 35 citations DOI OpenAlex