Own this profile? Request changes
Dr. Stelzleni came to the University of Georgia in July 2007 and is currently an Associate Professor in Meat Science and Muscle Biology with a 65% research/35% instruction appointment. Alex grew up in central Missouri and has a family history in the meat industry. He received his BS from Missouri State University (Southwest Missouri State University) in 1999 in Agriculture with an emphasis in Animal Science-Beef Production. Alex received his MS in 2001 from the University of Arkansas in Animal Science with an emphasis in Quantitative Breeding and Genetics working on breeding values, heritability, and EPDs for ultrasonic measurements of composition within the Brangus breed. While at the University of Arkansas, Alex also worked for Tyson Foods (1999-2001) in quality assurance and food safety. In the fall of 2001 Alex took a position with the University of Florida as Coordinator of Adult Livestock Extension Programs. In 2002 Alex returned to school full time and completed his PhD in Animal Science-Meat Sciences in 2006 from the University of Florida. Alex’s PhD work focused on market cow muscle profiling and the realimentation of cull cows to add quality and value through the supply chain. Alex stayed on at the University of Florida for an additional year with a 70% instruction and 30% extension appointment.
Alex’s current program maintains two central foci: 1) influence of production and management on meat quality and yield with an emphasis on southeastern and subtropical beef finishing systems, and 2) the effects of antimicrobials and further processing on meat quality and safety. As part of his appointment Alex is also engaged in both undergraduate and graduate education and training.
Areas of research interest focus on pre- and post-harvest methodologies that impact factors considered traits of value to the red meat industry and red meat animal producers. Current programs of interest include:
Pre-harvest production and management factors that affect lean meat yield, quality and profitability for beef and pork
Identifying methods to increase the value of red meat products through muscle profiling
Cellular mechanisms responsible for meat tenderness and quality
Investigation of pre- and post-harvest food safety strategies
FYOS 1001 – Pork from the Magical Pig
ADSC 3650/L – Introduction to Meat Science
ADSC 6890 – Advanced Meat Science
ADSC 6891e – Advanced Meat Science via AgIDEA
ADSC/AAEC 3911, AAEC 4990e, AESC 8220 - Study Abroad to Uruguay
Selected Recent Publications
Thomas, C.L., Y.C. Hung, M. Rigdon, R.W. Mckee, and A.M. Stelzleni. 2019. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins. LWT – Food Sci. & Tech. In Press (04/26/19). https://doi.org/10.106/j.lwt.2019.04.086.
Harmon, D.D., D.W. Hancock, R.L. Stewart, Jr., J.L. Lacy, R.W. Mckee, J.D. Hale, C.L. Thomas, J.R. Segers, C.D. Teutsch, and A.M. Stelzleni. 2019. Warm-season annual forages in forage finishing beef systems: I. Forage yield and quality. Trans. Anim. Sci. In Press (03/16/19).
Tasoniero, G., B. Bowker, A. Stelzleni, H. Zhuang, M. Rigdon, and H. Thippareddi. 2018. Use of blade tenderization to improve raw and cooked wooden breast meat tenderness. J. Poul. Sci. In Press (02/18/19).
Thomas, C.L., A.M. Stelzleni, A.G. Rincon, S. Kumar, M. Rigdon, R.W. McKee, and H. Thippareddi. 2019. Validation of antimicrobial interventions for reducing Shiga toxin-producing Escherichia coli (STEC) surrogate populations during goat slaughter and carcass chilling. J. Food Prot. 82:3, 364-370. Doi:10.4315/0362-028X.JFP-18-298
Harris, M.K., L.C. Eastwood, C.A. Boykin, A.N. Arnold, D.S. Hale, C.R. Kerth, D.B. Griffin, J.W. Savell, K.E. Belk, D.R. Woerner, J.D. Hasty, R.J. Delmore, J.N. Martin, T.E. Lawrence, T.J. McEvers, D.L. VanOverbeke, G.G. Mafi, M.M. Pfeiffer, T.B. Schmidt, R.J. Maddock, D.D. Johnson, C.C. Carr, J.M. Scheffler, T.D. Pringle, and A.M. Stelzleni. 2018. National Beef Quality Audit – 2016: Assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry. Trans. Anim. Sci., 2:37-49. https://doi.org/10.1093/tas/txx002.
Harris, M.K., L.C. Eastwood, C.A. Boykin, A.N. Arnold, D.S. Hale, C.R. Kerth, D.B. Griffin, J.W. Savell, K.E. Belk, D.R. Woerner, J.D. Hasty, R.J. Delmore, J.N. Martin, T.E. Lawrence, T.J. McEvers, D.L. VanOverbeke, G.G. Mafi, M.M. Pfeiffer, T.B. Schmidt, R.J. Maddock, D.D. Johnson, C.C. Carr, J.M. Scheffler, T.D. Pringle, and A.M. Stelzleni. 2017. National Beef Quality Audit – 2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products. Trans. Anim. Sci. 1(4):570-584. Doi:10.2527/tas2017.0063
Rigdon, M., Y-C. Hung, and A.M. Stelzleni. 2017. Replacing traditional enhancement solutions with alkaline electrolyzed water does not improve pork shelf life. Meat and Muscle Biology, 1:90-99. Doi:10.22175/mmb2017.03.0016.
Meenongyai, W., V. Pattarajinda, A.M. Stelzleni, J. Sethakul, M. Duangjinda, and A. Sae-Eaw. 2017. Beef consumption and selection bias in Thailand. Khon Kaen Agr. J. 45:731-740.
Meenongyai, W., V. Pattarajinda, A.M. Stelzleni, J. Sethakul, and M. Duangjinda. 2017. Effects of forage ensiling and ration fermentation on total mixed ration pH, ruminal fermentation, and performance of growing Holstein-Zebu cross steers. Anim. Sci. Jour., 88:1372-1379. DOI:10.1111/asj.12797
Boykin, C.A., L.C. Eastwood, M.K. Harris, D.S. Hale, C.R. Kerth, D.B. Griffin, A.N. Arnold, J.D. Hasty, K.E. Belk, D.R. Woerner, R.J. Delmore, Jr., J.N. Martin, D.L. VanOverbeke, G.G. Mafi, M.M. Pfeiffer, T.E. Lawrence, T.J. McEvers, T.B. Schmidt, R.J. Maddock, D.D. Johnson, C.C. Carr, J.M. Scheffler, T.D. Pringle, A.M. Stelzleni, J. Gottlieb, and J.W. Savell. 2017. National Beef Quality Audit-2016: Survey of carcass characteristics through instrument grading assessments. J. Anim. Sci. 95:3003-3011. doi:10.2527/jas2017.1544
Boykin, C.A., L.C. Eastwood, M.K. Harris, D.S. Hale, C.R. Kerth, D.B. Griffin, A.N. Arnold, A.M. Stelzleni, J. Gottlieb, and J.W. Savell. 2017. National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. Sci. 95:2993-3002. Doi:10.2527/jas.2017.1543.
Eastwood, L., C. Boykin, M. Harris, A. Arnold, D. Hale, C. Kerth, D. Griffin, J. Savel…, and A. Stelzleni. 2017. National beef quality audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products. Trans. Anim. Sci. 1:229-238. Doi:10.2527/tas2017.0029.
Rigdon, M., Y-C. Hung, and A.M. Stelzleni. 2017. Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics. Meat Sci. 123:211-218.
Lourenco, J.M., N. DiLorenzo, A.M. Stelzleni, and R.L. Stewart, Jr. 2016. Utilization of by-product feeds to decrease cost while maintaining performance of yearling beef bulls. Prof Anim Sci. 32:287-294.
Stelzleni, A.M., J.R. Segers, and R.L. Stewart, Jr. 2016. Long-term use of corn coproducts as a source of protein in beef finishing diets and the effects on carcass characteristics and round muscle quality. J. Anim. Sci. 94:1227-1237.
Cline, P.M., T.C. Tsai, A.M. Stelzleni, C.R. Dove, and M. Azain. 2016. Interaction of dietary energy and protein on growth performance, carcass characteristics, and digestibility in finishing barrows when fed at a constant digestible lysine to calorie ratio. Livestock Sci. 184:1-6.
Rincon, A., A.M. Stelzleni, and R. Singh. 2015. Effects of endpoint temperature and thickness on quality of whole-muscle non-intact steaks cooked in a radio frequency oven. Food Sci and Tech. 64:1323-1328.
Centner, T.J., J.C. Alvey, and A.M. Stelzleni. 2014. Beta agonists in livestock feed: Status, health concerns, and international trade. J. Anim. Sci. 92:4234-4240.
Gonzalez, J.M., D.D. Johnson, M.A. Elzo, M.C. White, A.M. Stelzleni, and S.E. Johnson. 2014. Effect of Brahman genetic influence on collagen enzymatic crosslinking gene expression and meat tenderness. Anim. Biotech. 25:165-178.
Talton, C.S., A.M. Stelzleni, J.S. Shook, G.M. Hill, C.R. Kerth, M. Pence, and T.D. Pringle. 2014. Effects of ovariectomization and ractopamine hydrochloride inclusion on heifer feedlot performance, meat yield, and tenderness of select muscles. Meat Sci., 96:73-81.
Gonzalez, J.M., K.M. Vonnahme, S.M. Ebarb, A.M. Stelzleni, and S.E. Johnson. 2013. Realimentation of nutrient restricted pregnant beef cows supports compensatory fetal muscle growth. J. Anim. Sci., 91:4797-4806.
Stelzleni, A.M., M.A. Froetschel, and T.D. Pringle. 2013. Effects of feeding extruded full-fat cottonseed pellets in place of tallow as a fat source for finishing heifers on feedlot performance, carcass characteristics, sensory traits, display color, and fatty acid profiles. J. Anim. Sci., 91:4510-4520.
Stelzleni, A.M., A. Ponrajan, and M.A. Harrison. 2013. Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties. Meat Sci., 95:1-7.
Segers, J.R., A.M. Stelzleni, T.D. Pringle, M.A. Froetschel, C.L. Ross, and R.L. Stewart, Jr. 2013. Use of corn gluten feed and dried distillers grains plus solubles as a replacement for soybean meal and corn for supplementation in a corn silage-based stocker system. J. Anim. Sci., 91:950-956.
Ponrajan, A., M.A. Harrison, T.D. Pringle, J.R. Segers, B.K. Lowe, R.O. McKeith, and A.M. Stelzleni. 2012. Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top rounds. Food Nut. Sci., 3:354-362.
Lowe, B.K., R.O. McKeith, J.R. Segers, R.M. Pitzer, J.A. Safko, M.A. Froetschel, R.L. Stewart, Jr., A.M. Stelzleni, M.N. Streeter, J.M. Hodgen, and T.D. Pringle. 2012. The effects of zilpaterol hydrohloride supplementation on market dairy cow performance, carcass characteristics, and cutability. Prof. Anim. Sci., 28:150-157.
Ponrajan, A., M.A. Harrison, T.D. Pringle, J.R. Segers, B.K. Lowe, R.O. McKeith, and A.M. Stelzleni. 2012. Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins. Meat Science, 91:43-49.
Segers, J.R., R.L. Stewart, Jr., C.A. Lents, T.D. Pringle, M.A. Froetschel, B.K. Lowe, R.O. McKeith, and A.M. Stelzleni. 2011. Effect of long-term corn by-product feeding on beef quality, strip loin fatty acid profiles, and shelf-life. J. Anim. Sci., 89: 3792-3802.
Lents, C.A., R.D. Randel, A.M. Stelzleni, A.W. Lewis, and T.H. Welsh, Jr. 2011. Function of the corpus luteum in beef heifers is affected by acute submaintenance feeding but is not correlated with residual feed intake. J. Anim. Sci., 89: 4023-4031.
Ponrajan, A., M.A. Harrison, J.R. Segers, B.K. Lowe, R.O. McKeith, T.D. Pringle, K.G. Martino, J.H. Mulligan, and A.M. Stelzleni. 2011. Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine injected beef. J. Food Prot., 74: 359-364.
Gonzalez, J.M., S.E. Johnson, A.M. Stelzleni, T.A. Thrift, J.D. Savell, T.M. Warnock and D.D. Johnson. 2010. Effect of ractopamine-HCL supplementation for 28 days on carcass characteristics, muscle fiber morphometrics, and whole muscle yields of six distinct muscles of the loin and round. Meat Sci., 85: 379-384.
Stelzleni, A.M. and D.D. Johnson. 2010. Benchmarking sensory off-flavor score, off-flavor descriptor and fatty acid profiles for muscles from commercially available beef and dairy cull cow carcasses. Livestock Science, 131: 31-38.
Coker, M.D., R.L. West, J.H. Brendemuhl, D.D. Johnson, and A.M. Stelzleni. 2009. Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat. Meat Science, 82: 399-404.
Patten, L.E., J.M. Hodgen, A.M. Stelzleni, C.R. Calkins, D.D. Johnson, and B.L. Gwartney. 2008. Chemical properties of cow and beef muscles: Benchmarking the differences and similarities. J. Anim. Sci., 86: 1904-1916.
Stelzleni, A.M., D.D. Johnson, and T.A. Thrift. 2008. Cull cow performance and effects of postmortem aging on carcass and palatability characteristics of selected muscles following realimentation. Prof. Anim. Sci., 24: 334-341.
Stelzleni, A.M. and D.D. Johnson. 2008. Effect of days on concentrate feed on sensory off- flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows. Meat Sci., 79: 382-393.
Stelzleni, A.M., L.E. Patten, D.D. Johnson, C.R. Calkins, and B.L. Gwartney. 2007. Benchmarking carcass characteristics and muscles from commercially identified beef and
dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes. J. Anim. Sci., 85: 2631-2638.