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Home » Authors » Derico Setyabrata

Articles by Derico Setyabrata

PCA Analysis of Identified Metabolites
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.
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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.


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