H. Aufdemberge Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
grad_student
Research Areas
Biography and Research Information
OverviewAI-generated summary
H. Aufdemberge's research focuses on the quality and characteristics of meat products. Their recent publication investigates the impact of accelerated aging processes, specifically varying temperature and time points, on the quality attributes and enzyme activity of lower-quality beef cuts. This work aims to understand how such treatments affect consumer-perceived quality and the biochemical changes occurring within the meat. Aufdemberge collaborates with researchers at the Arkansas Agricultural Experiment Station, including J. L. Vipham, M. D. Chao, and T. G. O'Quinn, as indicated by shared publications.
Metrics
- Publications: 1
Selected Publications
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Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts (2023)
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