Animal Sciences > Faculty Index > Claus

	James R. Claus, Associate Professor                      60% Research, 40% Instruction, Affiliate Appointment in Dept. of Food Science Meat Science & Muscle Biology Laboratory 1805 Linden Drive West Madison, WI 53706 Telephone: 608.262.0875 Fax: 608.265.3110 email: clausjr@ansci.wisc.edu PubMed citation

Background:

In the fall of 1999, Dr. Claus joined the Department of Animal Sciences as an Associate Professor in a research-teaching position specializing in muscle foods technology. Jim received his Ph.D. from Kansas State University in 1989. Jim was a faculty member in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University (Virginia Tech) for 10 years prior to moving to Madison. Jim serves as an Associate Editor for the Journal of Muscle Foods. He is a professional member of the Institute of Food Technologist (IFT) and served as the Chair of the Muscle Foods Division of the IFT.  He is also a professional member of the American Meat Science Association and served as one of the Directors of this association. In addition, he also served as the Chair of the Reciprocal Meat Conference that was held at Oklahoma State University in 1999.

Education:

B.S. Universtiy of Connecticut, Animal Science 1980
M.S. Kansas State University, Animal Science 1982
Ph.D. Kansas State University, Food Science 1989

Research Interests: (click here for more detailed information) Jim's research emphasis is in four distinct areas of muscle foods that include:

1. Improvement in meat tenderness
2. Muscle pigment chemistry as related to meat color
3. Technology for the development of low-fat processed meats
4. Textural defects in sectioned and formed poultry products

Awards:

Recipient USDA Food Science Ph.D. Fellowship, 1985-1988
Institute of Food Technologists- Muscle Foods Division, Chair-elect and Chair of the division, 1994-1995
American Meat Science Association's Achievement Award, 1995
American Meat Science Association- Director, 1997-1999
American Meat Science Association- Chair of 1999 Reciprocal Meat Conference
Norwegian Food Research Institute- invited sabbatical, 2000

Courses Taught:

• Animal Science 101: Introductory Animal Science, invited lectures

• Animal Science 305: Introduction to Meat Science and Technology

• Animal Science 515: Commercial Meat Processing
  
  

Selected Publications:

Claus, J.R., Wang, H., and Marriott, N.G. 1997. Prerigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial conditions. J. Food Sci. 62:1231-1234.

Ludwig, C.J., Claus, J.R., Marriott, N.G., Johnson, J., and Wang, H. 1997. Skeletal Alteration to Improve Beef Longissimus Muscle Tenderness. J. Anim. Sci. 75:2404-2410.

Schwarz, S.J., Claus, J.R., Wang, H., Marriott, N.G., Graham, P.P., and Fernandes, C.F. 1997. Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigments. Poultry Sci. 76:1450-1456.

Claus, J.R., Jordan, M.L., Eigel, W.N., Marriott, N.G., and Shaw, D.E. 1998. Calcium chelator and salt extracted myofibrillar protein injection into lean prerigor beef muscle - effects on tenderness indices. J. Muscle Foods 9:329-338.

Schwarz, S.J., Claus, J.R. Wang, H., Marriott, N.G., and Graham, P.P. 1998. Quantification of nicotinamide hemochrome in cooked, uncured turkey by reflectance spectrophotometry. J. Muscle Foods 9:101-110.

Schwarz, S.J., Claus, J.R., Wang, H. Marriott, N.G., Graham, P.P. and Fernandes, C.F. 1999. Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation. Poultry Sci. 78:255-266.

Meek, K.I. Claus, J.R. Duncan, S.E. Marriott, N.G. Solomon, M.B. Kathman, S.J. and Marini, M.E. 2000. Quality and Sensory Characteristics of Post-Rigor, Early De-boned Broiler Breast Meat Tenderized Using Hydrodynamic Shock Waves. Poultry Sci. 79:126-136.

Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.E., Graham, P.P., Lenz, G.E. and Noble, R.B. 2000. Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast. J. Food Sci. 65(3):417-420.

Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.E., Graham, P.P., Lenz, G.E. and Noble, R.B. 2000. Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations. J. Food Sci. 65(3): 421-427.

Lawlor, K.A., Pierson, M.D., Hackney, C.R., Claus, J.R., and Marcy, J.E. 2000. Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres. J. Food Protection 63:1511-1516.

Claus, J.R., Schilling, J.K., Marriott, N.G., Duncan, S.E., Solomon, M.B., and Wang, H. 2001. Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts. Meat Sci 58: 297-292

Claus, J.R., Schilling, J.K., Marriott, N.G., Duncan, S.E., Solomon, M.B., and Wang, H. 2001. Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves. Meat Sci 58:283-286.

Lorca TA, Pierson MD, Claus JR, Eifert JD, Marcy JE, Sumner SS. 2002. Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks. J Food Prot. 65(4):616-20.

Schilling, M.W., Claus, J.R., Marriott, N.G., Solomon, M.B., Eigel, W.N., and Wang H. 2002. No effect of hydrodynamic shock wave on protein functionality of beef muscle. J. Food Sci 67: 335-340.

Lorca TA, Claus JR, Eifert JD, Marcy JE, Sumner SS. 2003. Penetration of surface-inoculated bacteria as a result of electrically generated hydrodynamic shock wave treatment of boneless skinless chicken breasts. Poult Sci. 82(7):1205-10.

Sammel L.M., Claus J.R. 2003. Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system
Meat Sci 65:1293-1299

Sammel L.M., Claus J.R. 2003. Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls. J. Food Sci 68: 874-878.

Claus JR, Sørheim O. 2006. Preserving pre-rigor meat functionality for beef patty production. Meat Sci 73: 287-294.

Sammel LM, Claus JR, Greaser ML, Richards MP. 2006. Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. Meat Sci 72: 585-595

Sammel LM, Claus JR. 2006. Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking. Meat Sci 72:567-573

Sørheim O, Uglem S, Lea P, Claus JR, Egelandsdal B. 2006. Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide. Meat Sci 73: 459-466

Sammel L.M., Claus J.R. 2007. Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast.Meat Sci. 77:529-539.

Sammel L.M., Claus J.R., Greaser M.L., Lucey J.A. 2007. Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey. Meat Sci 77: 529-539.

Larrain RE, Schaefer DM, Arp SC, Claus JR, Reed JD. 2009. Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: feedlot performance, carcass characteristics, and beef sendsory attributes. J Anim Sci. 87: 2089-95.

A cumulative listing of publications is available here