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Jeff Sindelar, 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

 

 

Jeff Sindelar

 

Education

Research and Extension Interests

Awards

Professional Affiliations

Publications

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%):

Extension focus (80%; http://www.uwex.edu/ces/animalscience/meats/index.cfm):

Awards:

Devro Travel Award: 2009
Contributions to the Iowa State University Sausage & Processed Meat Shourt Course Progrm: 2008
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:

American Association of Meat Processors (AAMP)
American Meat Science Association (AMSA)
International Association for Food Protection (IAFP)
Institute of Food Technologists (IFT)
Kansas City Barbeque Society (KCBS)
Niche Meat Processor Assistance Network (NMPAN)
Process Validation Consortium 2011-present
Wisconsin Association of Meat Processors (WAMP)
Wisconsin Beef Council (WBC)

Selected Publications:

Sindelar, J.J. and A.L. Milkowkski. 2012. Human Safety Controversies Surrounding Dietary Nitrate and Nitrite. Nitric Oxide, 26(4): 259-266).

McGough, M.M., T. Sato, S.A. Rankin, and J.J. Sindelar. 2012. Reducing Sodium Levels in Frankfurters Using a Naturally Flavor Enhancer. Meat Science, 91: 185-194.

McGough, M.M., T. Sato, S.A. Rankin, and J.J. Sindelar. 2012. Reducing Sodium Levels in Frankfurters Using Naturally Brewed Soy Sauce. Meat Science, 91: 69-78.

Glass, K.A., C.W. Kaspar, J.J. Sindelar, A. Milkowski, B.M. Lotz, J. Kang, N.G. Faith, E. Enache, A.I. Kataoka, and C. Henry.  2012. Validation of Pepperoni Process for Control of Shiga-toxin Producing Escherichia coli. Journal of Food Protection 75(5): 838-846.

Terns, M.J., A. Milkowski, J. Claus, and J. Sindelar. 2011. Investigating the Effect of Incubation Time and Starter Culture Addition Level on Quality Attributes of Indirectly Cured, Emulsified Cooked Sausages. Meat Science 88: 454-461.

Terns, M.J., A. Milkowski, S. Rankin, and J. Sindelar. 2011. Determining the Impact of Varying Levels of Cherry Powder and Starter Culture on Quality and Sensory Attributes of Indirectly Cured, Emulsified Cooked Sausages. Meat Science 88: 311-318.

Sindelar, J.J., J.G. Sebranek and J.N. Bacus. 2010. “Uncured, Natural and Organic Processed Meats.” Meat Processing Technology Series. American Meat Science Association, Savoy, IL. pp 1-42.

Sindelar, J.J. 2012. “Natural and Organic Cured Meat Products” in Encyclopedia of Meat Sciences.  M. Dikeman and C. Devine (eds.).  Elsevier Ltd, Oxford, UK, (accepted March 2012).

Sindelar, J.J., M.J. Terns, E. Mehn and J.A. Boles. 2010. Development of a method to manufacture uncured, no-nitrate/nitrite added whole muscle jerky. Meat Science 86: 298-303.

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, 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., 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.

 

 

 

 

 

 

 

 


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