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.

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

Sindelar, JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. 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 JJ, Cordray JC, SebranekJG, Love JA, Ahn DU. 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 JJ, Cordray JC, Olson DG, Sebranek JG, Love JA. 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.