Derico Setyabrata

Derico Setyabrata is affiliated with the Meat Science and Muscle Biology Lab, Department of Animal Sciences, at Purdue University in West Lafayette, Ind.

Beef steak in dry aged meat aging cabinet

Dry-aging to improve palatibility in cull cow beef

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Derico Setyabrata Jerrad F. Legako Stacy Zuelly Yuan H. Brad Kim PhD Siwen Xue Kelly Vierck Paul Ebner

September 28, 2022

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Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Meat Science Review

Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.

Derico Setyabrata Jiwon Lee Silvana Martini Jerrad F. Legako Tiago J.P. Sobreira Yuan H. Brad Kim PhD

January 16, 2019

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While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.

Discoloration scores of steaks from beef loins assigned to different aging types

Meat Science Review

Effects of dry aging on color and oxidation stabilities of beef loins

Derico Setyabrata Hyun-Wook Kim Jordy Berger Stacy Zuelly Yuan H. Brad Kim PhD

December 16, 2016

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Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

Derico Setyabrata

ARTICLES

Dry-aging to improve palatibility in cull cow beef

Hunting compounds crucial to dry aging flavor

Effects of dry aging on color and oxidation stabilities of beef loins

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