Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-05
D
Derico Setyabrata
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Assistant Professor - Meat Science
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
Links
Biography and Research Information
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
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Assistant Professor - Meat Science 2022–presentUniversity of Arkansas Department of Animal Science ORCID
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University of Arkansas at Fayetteville publications 2023–2026ORCID
Selected Publications
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Evaluation of Shipping Factors to Increase the Profitability of Meat E‐Commerce (2026)
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Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations (2026)
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Effect of Traditional Versus Fenceline Weaning on Lamb Stress (2025)
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Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles (2023)
Collaboration Network
Top Collaborators
Danyi Ma
Purdue University West Lafayette (US)
1 shared publication
- Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Shaojun Xie
Purdue University West Lafayette (US)
1 shared publication
- Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Jyothi Thimmapuram
Purdue University West Lafayette (US)
1 shared publication
- Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Bruce R. Cooper
Purdue University West Lafayette (US)
1 shared publication
- Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Uma K. Aryal
Purdue University West Lafayette (US)
1 shared publication
- Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Yuan H. Brad Kim
Purdue University West Lafayette (US)
1 shared publication
- Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Emma Sutton
University of Arkansas at Fayetteville
1 shared publication
In database
- Effect of Traditional Versus Fenceline Weaning on Lamb Stress
K. P. Coffey
University of Arkansas at Fayetteville (US)
1 shared publication
- Effect of Traditional Versus Fenceline Weaning on Lamb Stress
Eva Wray
University of Arkansas at Fayetteville
1 shared publication
In database
- Effect of Traditional Versus Fenceline Weaning on Lamb Stress
B. R. Kutz
University of Arkansas at Fayetteville
1 shared publication
In database
- Effect of Traditional Versus Fenceline Weaning on Lamb Stress
Shawna Weimer
University of Arkansas at Fayetteville
1 shared publication
In database
- Effect of Traditional Versus Fenceline Weaning on Lamb Stress
Peyton S. Arnold
University of Arkansas at Fayetteville
1 shared publication
In database
- Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations
Cameron C Catrett
University of Arkansas at Fayetteville
1 shared publication
In database
- Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations
Palika Dias-Morse
1 shared publication
- Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations
Jennifer C. Acuff
University of Arkansas System
1 shared publication
In database
- Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations
Similar Researchers
Based on overlapping research topics
Ron Buescher
University of Arkansas at Fayetteville
Meat and Animal Product Quality
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Arkansas Agricultural Experiment Station
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A. M. Ogles
Arkansas Agricultural Experiment Station
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Ashleigh Mueller
University of Arkansas at Fayetteville
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Food composition and properties
Animal Nutrition and Physiology
Cameron C Catrett
University of Arkansas at Fayetteville
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Food composition and properties
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Wan Jun Wu
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Metabolomics and Mass Spectrometry Techniques
Animal Nutrition and Physiology