Animal Sciences > Faculty Index > Claus

	Jeff Sindelar, Assistant Professor /Extension Meat Specialist                      Meat Science & Muscle Biology Laboratory 1805 Linden Drive West Madison, WI 53706 Telephone: 608.262.0555 Fax: 608.265.3110 email: jsindelar@wisc.edu PubMed citations

Education

PhD- Iowa State University, Meat Science 2006
MS - Michigan State University, Animal Science 2002
BS - University of Nebraska-Lincoln, Animal Science 1999

Research and Extension Interests:

Research interest (20%):

• Quality and sensory characteristics of processed meats;
• Non-meat ingredient functionality in meat products;
• Investigating intervention strategies to control pathogenic bacteria in meat products

Extension focus (80%):

• Providing assistance to meat processors in the areas of product development, problem solving and regulatory compliance;
• Serving as a liaison between academia, government and the meat industryCoordination of meat science workshops and training programs;
• Providing involvement and support to youth meat science related activities

Awards:

Outstanding Contributions to the Iowa Meat Processors Association: 2006
Recognition of Continued Support to the Iowa Barbeque Society: 2005
Iowa Farm Bureau Graduate Fellowship: 2005
Caine-Bogle Family Fellowship: 2004

Professional Affiliations:

Wisconsin Association of Meat Processors (WAMP)
American Association of Meat Processors (AAMP)
American Meat Science Association (AMSA)
Institute of Food Technologists (IFT)
Kansas City Barbeque Society (KSBS)

Selected Publications:

Sindelar JJ, Cordray JC, Olson DG, Sebranek JG, Love JA. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters. J Food Sci. 2007 Oct;72(8):S551-9.

Sindelar, J.J., J.C. Cordray, J.G. Sebranek, J.A. Love and D.U. Ahn. 2007. Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages. J. Food Sci. 72(5): 324-332.

Sindelar, J.J., J.C. Cordray, J.G.Sebranek, J.A. Love and D.U. Ahn. 2007. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH and trained sensory attributes of ready-to-eat uncured ham. J. Food Sci. 72(6): 388-395.

Sindelar, J.J., J.C. Cordray, D.G. Olson, J.G. Sebranek and J.A. Love. 2007.  Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.  J. Food Sci. 72(8):551-559.

Sindelar, J., F. Prochaska, J. Britt, G. Smith, R. Miller, R. Tempelman and W. Osburn. 2003. Strategies to eliminate atypical aromas and flavors in sow loins: II. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level. Meat Sci. 65:1223-1230.

Sindelar, J., F. Prochaska, J. Britt, G. Smith and W. Osburn. 2003.  Strategies to Eliminate Atypical Flavors and   Aromas in Sow Loins: I. Optimization of Sodium Tripolyphosphate, Sodium Bicarbonate, and Injection Level.  Meat Sci. 65:1211-1222.