The Stelzleni Lab had a great showing at the Reciprocal Meat Conference in Columbus Ohio this past June. M. Junaid Nawaz presented his research on use of fiber to improve meat batter properties formulated with wooden breast. J. Anna Scott presented research on beef bottom round characterization. Clint Lee presented his recently defended master’s research on mitigation of heat stress in Southeastern US beef finishing operations. D. Hamp Thomas presented research on use of sous vide cookery for beef tenderness and sensory research. Dr. Stelzleni presented in a concurrent session on the impact of heat stress on beef quality and yield. We also had 3 undergraduates from UGA attend and one undergraduate serving as an intern for the American Meat Science Association throughout the summer. On the drive to Columbus the students also had the opportunity to visit an automated feed yard and packing plant. The research posters presented by the graduate students can be viewed in the Research page.
