H. Aufdemberge
Researcher
Also affiliated: Kansas State University (2023)
Graduate Student Researcher
Research Areas
Biography and Research Information
OverviewAI-generated summary
H. Aufdemberge's research focuses on the effects of food processing and storage on meat quality. Their recent publication investigates how accelerated aging at various temperature and time points impacts beef quality and enzyme activity, specifically in lower-quality beef cuts. This work contributes to understanding how to optimize the palatability and nutritional value of beef products. Aufdemberge collaborates with researchers at the Arkansas Agricultural Experiment Station, including M. D. Chao and T. G. O'Quinn, with whom they have co-authored publications. Their recent activity indicates ongoing engagement in this field of study.
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)
Collaboration Network
Top Collaborators
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
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