About Us

The Meat Science Technology Center is located in Athens, Ga about 1 hour east of Atlanta and just south of the Appalachian Mountains.  Our research focuses on improving the quality, yield, shelf-life, and safety of red meat and poultry products.  See the Research Projects Section for more information. Currently we are investigating:

  1. Heat stress mitigation in Southeastern US beef finishing systems
  2. Sous vide as a consistent cookery method for objective and subjective texture analyses
  3. Further processing of poultry myopathies for increased utilization and value
  4. Safety and quality of low- or non-thermal dry and semi-dry meat products 
Graduate students collecting research data in cooler

Current News

  • StelzLab Visits A.C. Legg and The Fatback Project

    The StelzLab recent took a couple of days to head over to Alabama and visit A.C. Legg, Inc and The Fatback Project. A.C. Legg, Inc. is long time supporter of the UGA Meat Science program. A.C. Legg, Inc. is a spice company with a primary focus on the meat industry. It was great to spend…

  • Stelzleni, Catrett, & Nawaz go to Italy

    In August 2024 Dr. Stelzleni, Cameron Catrett (MS 2024), and Junaid Nawaz traveled to Padova, Italy to attend and present research at the International Congress of Meat Science and Technology (ICoMST). It was great conference and they even managed to fit in some free time to explore.

  • 2024 Uruguay Study Abroad

    Dr. Stelzleni and Ms. Catrett (MS 2024) recently returned from Dr. Stelzleni’s ADSC 3911/AAEC 8200 StudyAbroad course to Uruguay. Sixteen students (14 undergraduates and 2 doctoral students) traveled over UGA’s spring break for this intensive look at Uruguay’s agricultural sector including beef and dairy production, sheep production, the meat industry, viticulture, and more. A special…

  • Recent Graduates

    Congratulations to Jamie Williams and Cameron Catrett who both successfully defended their thesis in Spring 2024! Jamie’s thesis centered on further processing of wooden breast meat to increase yield, tenderness, and value addition. Jamie currently for SealedAir Corp. Cameron’s thesis focused on the characteristics of ground beef from cattle fed a novel omega-3 supplement. Cameron’s…