Match tier Confirmed
Presence Current · Arkansas
Last published 2026
Sources OpenAlex · ORCID
Refreshed 2026-10-05

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)

12 h-index 45 pubs 1,056 cited

Research Areas

Biomedical Subjects

  • Animals
  • Cattle
  • Food Handling
  • Meat
  • Muscle, Skeletal
  • Taste
  • Freezing
  • Hamstring Muscles
  • Red Meat
  • Oxidation-Reduction
  • Time Factors
  • Color
  • Swine
  • Water
  • Cooking

Links

ORCID

OverviewAI-generated summary

Derico Setyabrata's research focuses on the biochemical processes and quality attributes of meat products. He investigates the impacts of postmortem aging and freezing sequences on meat quality, including its oxidative stability and protein degradation. Setyabrata has explored the mechanisms involved in flavor generation in dry-aged beef using metabolomics and proteomics approaches, examining the role of meat exudate and characterizing flavor precursors. His work also extends to alternative protein sources, studying the physicochemical and textural properties of meat emulsions incorporating insect flours such as mealworm larvae, silkworm pupae, and house crickets. Setyabrata's scholarship metrics include an h-index of 11, with 43 total publications and 1,047 total citations.

Metrics

  • h-index: 12
  • Publications: 45
  • Citations: 1,056

Positions

  • Assistant Professor - Meat Science 2022–present
    University of Arkansas Department of Animal Science ORCID
  • University of Arkansas at Fayetteville publications 2023–2026
    ORCID

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

View all publications on OpenAlex →

Collaboration Network

18 Collaborators 4 Institutions 2 Countries

Top Collaborators

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Similar Researchers

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