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James R. Claus, Associate Professor
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Background |
Education |
Research Interests |
Awards |
Teaching |
Publications |
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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:
- Improvement in meat tenderness
- Muscle pigment chemistry as related to meat color
- Technology for the development of low-fat processed meats
- 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
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:
1. Claus, J.R., Kropf, D.H., Hunt, M.C., Kastner, C.L., and Dikeman, M.E. 1984. Effects of beef carcass electrical stimulation and hot boning on muscle
display color of polyvinylchloride packaged steaks. J. Food Sci. 49(4):1021-1023.
2. Claus, J.R., Kropf, D.H., Hunt, M.C., Kastner, C.L., and Dikeman, M.E. 1985. Effects of beef carcass electrical stimulation and hot boning on display
color of unfrozen vacuum packaged steaks. J. Food Sci. 50(4):881-883.
3. Claus, J.R., Hunt, M.C., and Kastner, C.L. 1989. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of
bologna. J. Muscle Foods 1(1):1-21.
4. Todd, S.L., Cunningham, F.E., Claus, J.R., and Schwenke, J.R. 1989. Effects of dietary fiber on the texture and cooking characteristics of restructured
pork. J. Food Sci. 54 (5):1190-1192.
5. Claus, J.R., Hunt, M.C., Kastner, C.L., and Kropf, D.H. 1990. Low-fat, high-added water bologna: Effects of massaging, preblending, and time of
addition of water and fat on the physical and sensory characteristics. J. Food Sci. 55(2):338-341,345.
6. Claus, J.R. and Hunt, M.C. 1991. Low-fat high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56(3):643-647,652.
7. Marriott, N.G., Graham, P.P., and Claus, J.R. 1992. Accelerated dry curing of pork legs (hams): A Review. J. Muscle Foods 3(2):159-168.
8. Shaw, D.E., Claus, J.R., and Stewart, K.K. 1992. A research note: Effects of ammonia exposure on fresh pork: a distinct pink color after cooking. J.
Muscle Foods 3(2):169-174.
9. Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L., and Kropf, D.H. 1992. Characterization of low-fat ground beef containing texture-
modifying ingredients. J. Food Sci. 57(1):19-24.
10. Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L., Kropf, D.H., and Stroda, S. 1992. Chemical, physical, and sensory characterization
of ground beef containing 5 to 30 percent fat. J. Food Sci. 57(1):25-29.
11. Gregg, L.L., Claus, J.R., Hackney, C.R., and Marriott, N.G. 1993. Low-fat, high added water bologna from massaged, minced batter. J. Food Sci.
58(2):259-264.
12. Benito-Delgado, J., Marriott, N.G., Claus, J.R., Wang, H., and Graham, P.P. 1994. Chuck longissimus and infraspinatus muscle characteristics as
affected by rigor state, blade tenderization, and calcium chloride injection. J. Food Sci. 59(2):295-299.
13. Claus, J.R., Shaw, D.E., and Marcy, J.A. 1994. Pink color development in turkey meat as affected by nicotinamide, cooking temperature, chilling rate,
and storage time. J. Food Sci. 59(6):1283-1285.
14. Swenson, J.A., Marriott, N.G., Claus, J.R., Wang, H., and Graham, P.P. 1994. Characteristics of microwaveable pork chops. J. Muscle Foods 5(4):389-
406.
15. Sylvia, S.F., Claus, J.R., Marriott, N.G., and Eigel, W.N. 1994. Low-fat, high-moisture frankfurters: effects of temperature and water during extended
mixing. J. Food Sci. 59(5):937-940,945.
16. Wang, H., Claus, J.R., and Marriott, N.G. 1994. Selected skeletal alterations to improve tenderness of beef round muscles. J. Muscle Foods 5(2):137-
147.
17. Wang, H., Marriott, N.G., Claus, J.R., and Graham, P.P. 1994. Accelerated processed restructured beef steaks. J. Muscle Foods. 5(4):419-430.
18. Small, A.D., Claus, J.R., Wang, H., and Marriott, N.G. 1995. Particle size and mixing time effects on sensory and physical properties of low-fat, high-
moisture pork frankfurters. J. Food Sci. 60(1):40-41,54. (Not available electronically).
19. Wang, H., Claus, J.R., and Marriott, N.G. 1995. A research note: Tenderness of prerigor stretched porcine longissimus muscle. J. Muscle Foods.
6(1):75-82.
20. Wang, H., Claus, J.R., and Marriott, N.G. 1996. Prerigor treatment and endpoint temperature effects on U.S. Choice beef tenderness. J. Muscle Foods.
7(1):45-54.
21. 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(6):1231-1234.
22. 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.
23. 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.
24. 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(4):329-338.
25. Marriott, N.G., Wang, H., Claus, J.R., and Graham, P.P. 1998. A research note: Chemical, physical, and sensory characteristics of color modified pork
restructured chops. J. Muscle Foods 9(3):313-319.
26. Marriott, N.G. Wang, H., Claus, J.R., and Graham, P.P. 1998. A research note: Evaluation of restructured low-fat ham containing whey. J. Muscle
Foods 9(2):201-207.
27. Parkington, J.K., Marriott, N.G., Wang, H., and Claus, J.R. 1998. A research note: Chemical, physical, and sensory characteristics of color modified
pork as affected by diaminocyclo-hexane-tetraacetic acid monohydrate. J. Muscle Foods 9(3):321-327.
28. 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(2):101-110.
29. 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.
30. Kieffer, K.J., Claus, J. R., and Wang, H. 2000. A Research Note: Inhibition of Pink Color Development in Cooked, Uncured Ground Turkey by the
Addition of Citric Acid. J. Muscle Foods 11(3):235-243.
31. 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.
32. 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.
33. 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.
34. 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.
35. 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. 58:287-292.
36. 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.
37. Lorca, T.A., Pierson, M.D., Claus, J.R., Eifert, J.D., Marcy, J.E., and Sumner, S.S. 2002. Penetration of surface-inoculated bacteria as a result of
hydrodynamic shock wave treatment of beef steaks. J. Food Protection 65(4): 616-620.
38. 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(Nr. 1):335-340.
39. Lorca, T., Claus, J., Eifert, J., Marcy, J., and Sumner, S. 2003. Penetration of surface-inoculated bacteria as a result of electrically-generated
hydrodynamic shock wave treatment of boneless skinless chicken breasts. Poultry Sci. 82:1205–1210.
40. Sammel, L.M. and 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(3):874-878.
41. Sammel, L.M. and Claus, J.R. 2003. Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system. Meat
Sci. 65(4):1293-1299.
42. Schilling, M.W., Schilling, J.K., Claus, J.R., Marriott, N.G., Duncan, S.E., and Wang H. 2003. Instrumental texture assessment and consumer
acceptability of cooked broiler breasts evaluated using a geometrically uniform-shaped sample. J. Muscle Foods 14(1):11-23.
43. Claus, J. R. and Sørheim, O. 2006. Preserving prerigor meat functionality for beef patty production. Meat Sci. 73:287–294.
44. Sammel, L.M. and Claus, J.R. 2006. Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-
cooking. Meat Sci. 72(3): 567-573.
45. Sammel, L.M., Claus, J.R., Greaser, M.L. and Richards, M.P. 2006. Investigation of mechanisms by which sodium citrate reduces the pink color defect
in cooked ground turkey. Meat Sci. 72(4): 585-595.
46. Sørheim, Oddvin; Uglem, Solveig; Lea, Per; Claus, James R.; and Egelandsdal, Bjørg. 2006. Functional properties of pre-rigor, pre-salted ground beef
chilled with solid carbon dioxide. Meat Sci. 73:459-466.
47. Sammel, L.M. and 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(4):492-498.
48. Sammel, L.M., Claus, J.R., Greaser, M. L., and Lucey, J. A. 2007. Identifying constituents of whey protein concentrates that reduce the pink color defect
in cooked ground turkey. Meat Sci. 77(4):529-539.
49. Larraín, R.E., Schaefer, D. M., Arp, S. C., Claus, J. R. and Reed, J. D. 2009. Finishing steers with diets based on corn, high-tannin sorghum, or a mix of
both: feedlot performance, carcass characteristics, and beef sensory attributes. J. Anim. Sci. 87:2089-2095.
50. Joseph, P.; Suman, S.P.; Li, S.; Beach, C.M.; Claus, J.R. 2010. Mass spectrometric characterization and thermostability of turkey myoglobin. Food
Science and Technology. Food Science and Technology 43:273-278
51. Claus, J.R. Sawyer, C.A., and Vogel, K.D. 2009. Delayed injection and injection order effects on the efficacy of calcium chloride and sodium
tripolyphosphate in control of the pink color defect in uncured, intact turkey breast. Meat Science. Accepted. doi:10.1016/j.meatsci.2009.11.012
52. Larraín, R.E., Schaefer, D. M., Arp, S. C., Claus, J. R. and Reed, J. D. 2009. Finishing steers with diets based on corn, high-tannin sorghum, or a mix of
both: feedlot performance, carcass characteristics, and beef sensory attributes. J. Anim. Sci. 87:2089-2095. published online Feb 27, 2009.
53. Joseph, P., Suman, S.P., Li, S., Beach, C.M., and Claus, J.R. 2010. Mass spectrometric characterization and thermostability of turkey myoglobin. LWT-
Food Science and Technology 43: 273–278. doi:10.1016/j.lwt.2009.08.019.
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