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UW-Madison Food Research Institute
Pictures of JS Jeff Sindelar

Core Executive Committee, Food Research Institute
Associate Professor, Department of Animal Sciences, UW-Madison

Meat Science and Muscle Biology Lab
1805 Linden Drive
(608) 262-0555
jsindelar@wisc.edu

Research Interests
Quality and sensory characteristics of processed meats; Non-meat ingredient functionality; Intervention strategies to control pathogenic bacteria in meat products.
Department Webpage
http://www.ansci.wisc.edu/facstaff/Faculty/pages/sindelar/index.html
Education
  • BS 1999, University of Nebraska–Lincoln, Animal Science
  • MS 2002, Michigan State University, Animal Science 
  • PhD 2006, Iowa State University, Meat Science 
Current Research Projects
  • Quality and sensory characteristics of processed meats;
  • Non-meat ingredient functionality;
  • 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 industry;
  • Coordination of meat science workshops and training programs;
  • Providing involvement and support to youth meat science related activities
Program 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)
Outreach / Selected Recent Presentations
  • “Investigating the Thermal Inactivation of Salmonella and STEC in Meat and Poultry Products.” Food Research Institute Annual Meeting, May 22, 2013. 
  • “Intervention Strategies to Enhance the Microbial Safety of Natural RTE Meats.” Food Research Institute Annual Meeting, May 17, 2011.

Publications

McDonnell LM, Glass KA, Sindelar JJ. 2013. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. J. Food Prot. 76(8):1366-76
McGough MM, Sato T, Rankin SA, Sindelar JJ. 2012. Reducing sodium levels in frankfurters using a natural flavor enhancer. Meat Sci. 91(2):185-94
Sindelar JJ, Milkowski AL. 2012. Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide 26(4):259-66
Glass KA, Kaspar CW, Sindelar JJ, Milkowski AL, Lotz BM, Kang J, Faith NG, Enache E, Kataoka AI, Henry C. 2012. Validation of pepperoni process for control of Shiga toxin-producing Escherichia coli. J. Food Prot. 75(5):838-46
McGough MM, Sato T, Rankin SA, Sindelar JJ. 2012. Reducing sodium levels in frankfurters using naturally brewed soy sauce. Meat Sci. 91(1):69-78
Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. 2011. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 88(3):454-61
Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ. 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 Sci. 88(2):311-8