Stacy M. S. Zuelly

Stacy M. S. Zuelly's research focuses on meat science, particularly how animal diet, stress, and processing methods (like dry-aging and antimicrobial washes) affect the quality, safety, and consumer appeal of beef and pork products. The work spans both livestock production factors (such as heat stress, zinc supplementation, and growth promoters) and downstream meat quality traits like color, tenderness, and shelf-life, as well as consumer education on meat selection. This research is typically conducted with a small, consistent group of collaborators.

Publication output has been relatively steady but modest over the last decade, fluctuating between 1 and 4 papers per year without a clear upward or downward trend.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026