Phone
608-262-0555Website
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1933 Observatory Dr
2108 Meat Science & Animal Biologics Discovery Building
Madison, WI 53706
Jeff Sindelar is a Professor and Extension Meat Specialist in the department of Animal Sciences at the University of Wisconsin-Madison. He received a Bachelor of Science in Animal Science with a meats emphasis from the University of Nebraska-Lincoln in 1999, a Master of Science in Animal Science/Meat Science at Michigan State University in 2002, and a Doctor of Philosophy in Meat Science at Iowa State University in 2006. In 2007 Jeff joined the Department of Animal Sciences and was promoted as Associate Professor with tenure in Fall of 2012. Jeff joined the Food Research Institute in 2009 as an Affiliate Faculty and has served on their Executive committee since 2012.
In his University of Wisconsin faculty role, Jeff provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance. He also coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities. Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products. His research program thrusts have focused on food safety investigations regarding thermal processing, alternative curing, and other relevant processed meat food safety technologies and strategies. He holds 1 patent; has published 7 monographs/book/book chapters, over 40 refereed journal articles, and over 100 abstracts. Jeff has also given over 750 presentations on various Meat Science and Food Safety topics.
Selected Peer-Reviewed Articles
McMinn, R.P., A.M. King, A.L. Milkowski, R. Hanson, K.A. Glass, and J.J. Sindelar. 2025. Validating D-values for Salmonella, Listeria monocytogenes, and Shiga toxin producing Escherichia coli in processed meat products. Meat and Muscle Biology 9(1): 18944, 1–16.
Glass, K.A., M.C. Golden, J.J. Sindelar, and B.J. Wanless. 2024. Comparison of growth inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus during extended cooling of uncured poultry. Meat and Muscle Biology 8(1): 17650, 1-13.
Smith, N.W., J.J. Sindelar, and S.A. Rankin. 2023. AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing Unit Operations. Journal of Food Protection 87: 100287.
Dogan, M., A.L. Milkowski, A.J. Steinberger, G. Suen, and J.J. Sindelar. 2023. The effect of commonly used organic acids on the microbiota of cured deli-style turkey breast. Meat and Muscle Biology 7(1): 1-12.
Sindelar, J.J., R. Hanson, K.A. Glass, A.L. Milkowski, R.P. McMinn, and J. Nehls. 2021. Validating a method to ensure the destruction of Salmonella on product surfaces during impingement cooking. Meat and Muscle Biology 5(1): 26, 1-20
Whyte, C., Ma T.F., Sindelar, J., and S.A. Rankin. 2021. : Rapid Hygiene Assay Sensitive to Cumulative Adenylate Homologues Exhibits Equal or Higher Frequencies of Soil Contamination Detection than Assay Limited to ATP Detection. Journal of Food Protection, 84(11):1937-1944.
Price, E., S. Rankin, T. Horiba, and J.J. Sindelar. 2021. Identification of Novel Water Soluble and Volatile Components Associated with Saltiness Potentiation in Frankfurters. Meat and Muscle Biology 5(1): 9, 1-16.
Golden, M.C., A. Skarlupka, K. Osterbauer, J.J. Sindelar, and K A. Glass. 2019. Effect of Moisture, pH, and Salt on Pathogen Lethality and Stabilization in Ham with Extended Come-up and Extended Cooling Profiles. (manuscript being prepared for submission).
Smith, N.W., J.J. Sindelar, and S.A. Rankin. 2019. Quantities of adenylate homologues (ATP+ADP+AMP) change over time in prokaryotic and eukaryotic cells. Journal of Food Protection, Vol. 82, No. 12, 2019, Pages 2088–2093
Sindelar. J., K. Glass, R. Hanson, J.G. Sebranek, J. Cordray, and J.S. Dickson. 2019. Validation of lethality and stabilization processes for products with slow come up time: bacon and bone-in ham. Food Control 104: 147–151.
Seman, D.L., D.D. Boler, C.C. Carr, M.E. Dikeman, C.M. Owens, J.T. Keeton, T.D. Pringle, J.J. Sindelar, D.R. Woerner, and T.H. Powell. 2018. Lexicon for Meat Science & Technology Allied Fields. Meat and Muscle Biology 2:127-141.
McMinn, R.P., A.M. King, A.L. Milkowski, R. Hanson, K.A. Glass1, and J.J. Sindelar. 2018. Processed Meat Thermal Processing Food Safety – Generating D-values for Salmonella, Listeria monocytogenes, and Escherichia coli. Meat and Muscle Biology 2(1): 168-179.
Osterbauer, K.A. Glass, D.L. Seman, A.M. King, A.M. Milkowski, and J.J. Sindelar. 2017. Effects of curing ingredient concentrations on the growth of Clostridium perfringens during extended cooling of ham. Journal of Food Protection 80(10): 1697-1704.
Shazer, W.H., L.A. Jiminez-Maroto, T. Sato, S.A. Rankin, and J.J. Sindelar. 2017. Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer. Meat and Muscle Biology 1: 122–137.
Shazer, W.H., L.A. Jiminez-Maroto, T. Sato, S.A. Rankin, and J.J. Sindelar. 2017. Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer. Meat and Muscle Biology 2:18-35.
Selected Book Chapters
Sindelar, J.J., 2024. Curing | alternative methods for cured meat products in the United States. In: Dikeman, M. (Ed.), Encyclopedia of Meat Sciences III, vol. 2. Elsevier, pp. 391–398.
Sindelar J.J. Nitrite. In: P. Michael Davidson, T. Matthew Taylor, and Jairus R. D. David, editors. Antimicrobials in Foods, 4th ed., CRC Press; 2020. Pp. 218-307.
Sindelar J.J., J. Wenther, and K. Schrader. 2016 Fresh sausage production. In: The meat processor’s journal science, methods and trends. Vol 3. Fresh sausage production. MTG Media Group, Chicago, IL p. 33-59. http://www.meatingplace.com/Ebook/MeatProcessorsJournalVol3. Accessed 20 January 2017.
Sindelar J.J. and J. Wenther. 2016 Raw materials. In: The meat processor’s journal science, methods and trends. Vol 3. Fresh sausage production. MTG Media Group, Chicago, IL p. 33-59. http://www.meatingplace.com/Ebook/MeatProcessorsJournalVol3. Accessed 20 January 2017.
Sindelar J.J. and J. Wenther. 2015 Processing and production. In: The meat processor’s journal science, methods and trends. Vol 2. Dry and semi-dry sausage production. MTG Media Group, Chicago, IL p. 102-212. http://www.meatingplace.com/Ebook/MeatProcessorsJournalVol2. Accessed 20 January 2017.
Sindelar J.J. 2015. Raw materials. In: The meat processor’s journal science, methods and trends. Vol 2. Dry and semi-dry sausage production. MTG Media Group, Chicago, IL p. 82-100. http://www.meatingplace.com/Ebook/MeatProcessorsJournalVol2. Accessed 20 January 2017.
Sindelar J.J. Curing: Natural and Organic Cured Meat Products in the United States. In: Carrick Devine & Michael Dikeman, editors-in-chief. Encyclopedia of Meat Sciences 2e, Vol. 1, Oxford: Elsevier; 2014. pp. 430-435.
Sindelar, J.J. and T.A. Houser. 2008. “Alternative Curing Systems” in Functional Ingredients for Meat Products. R. Tarte (ed.). Springer, New York, NY, pp 379-405.
Selected Conference Proceedings
Jordan J. Nehls, Cindy Austin, Kathleen Glass, Robert Hanson, Andrew Milkowski, Jeff Sindelar. The impact of humidity and fat content on salmonella lethality on the surface of impingement cooked meat and poultry products. Reciprocal Meat Conference; St. Paul, MN (June 2023).
Alyssa Seitz, Matt Akins, and Jeff Sindelar. Impact of grow-finish feeding program on efficiency of Angus x Holstein cattle. American Dairy Science Association. Ottawa, Ontario, Canada (June 2023).
Jordan Nehls, Persephone Valentine, Cindy Austin, Bob Hanson, Andrew Milkowski, Jeffrey Sindelar. Effect of fat content on Salmonella lethality on the surface of impingement-cooked pork patties. Wisconsin Meat Industry Coalition Conference; Madison, WI (October 2022).
Jordan Nehls, Persephone Valentine, Cindy Austin, Bob Hanson, Andrew Milkowski, Jeffrey Sindelar. Effect of fat content on Salmonella lethality on the surface of impingement-cooked pork patties. Poster presentation at the International Association for Food Protection; Pittsburg, PA (July 2022).
Jordan Nehls, Persephone Valentine, Cindy Austin, Robert Hanson, Dennis Seman, Andrew Milkowski, Jeffrey Sindelar. Effect of fat content on Salmonella lethality on the surface of impingement-cooked pork patties. Reciprocal Meat Conference; Des Moines, IA (June 2022).
Cynthia Austin, Max Golden, Jeffrey Sindelar, Steven Ricke, and Kathleen Glass. P1-121- Inhibition of Clostridium perfringens during Cooling of Model Uncured Poultry Products Using Combinations of Lactate, Diacetate, and Propionate. Poster presentation at the International Association for Food Protection; Virtual meeting (July 2021).
Nicholas W. Smith, Scott A. Rankin, and Jeffrey J, Sindelar. P2-170- (v) AMP, ADP, and ATP Concentrations Differentially Affected by Fermentation Process. Poster presentation at the International Association for Food Protection; Virtual meeting (July 2021).
Nicholas W. Smith, Scott A. Rankin, and Jeffrey J, Sindelar. AMP, ADP, and ATP Concentrations Differentially Affected by Common Manufacturing Steps in Meat Processing. Poster presentation at the International Association for Food Protection; Virtual meeting (July 2020).
Nicholas W. Smith, Scott A. Rankin, and Jeffrey J, Sindelar. Changes in AMP, ADP, and ATP Concentrations over Extended Growth Curves for Bacterial Species Significant to Food Hygiene. Poster presentation at the International Association for Food Protection; Virtual meeting (July 2020).
Nicholas W. Smith, Robert Weyker, Scott A. Rankin, and Jeffrey J, Sindelar. Changes in concentrations of AMP, ADP and ATP over time in bovine and porcine muscle tissue. Poster presentation at the International Association for Food Protection; Salt Lake City, UT (July 2018).
Elizabeth Price, Scott Rankin, Taro Horiba, MaryAnne Drake, Jeffrey Sindelar. Identification of Novel Water Soluble and Volatile Components Associated with Saltiness Potentiation in Frankfurters. Reciprocal Meat Conference; Kansas City, MO (June 2018).
McMinn, R.P., J.J. Sindelar, K. A. Glass, and R. Hanson 2018. Effects of pH and Salt Content on D- and Z-values for Pathogenic Salmonella in Meat. Poster presentation at the Food Research Institute Annual Spring Meeting; Madison, WI.
Selected Popular Press Articles
Sindelar, J.J. 2024. Harnessing the Power of Food Safety Education for Industry Professionals. FoodSafety Magazine. December 2024/January 2025 issue, pgs 63-65. (authored article).
Sindelar, J.J. 2024. A conference with charisma. Meat & Poultry Magazine. July 2024. (mentioned in article).
Sindelar, J.J. 2024. What we know about feeding dairy-beef crosses. Hoard’s Dairyman. June 2024 issue, pg. 302 (interviewed/cited/featured).
Sindelar, J.J. 2022. Grant requests signal meaty needs. Agri-view. March 2022. (interviewed/ cited in article).
Sindelar, J.J. 2022. Increased funding needed for increased demand. Agri-view. March 2022. (interviewed/ cited in article).
Sindelar, J.J. 2022. Funding coming to ‘meat’ labor needs. Agri-view. March 2022. (interviewed/ cited in article).
Sindelar, J.J. 2022. Bacon buying guide: What uncured, center-cut and other package terms really mean. The Washington Post. March 2022. (interviewed/ cited in article).
Selected Videos
Sindelar, J.J. 2020. Nitrite : The Science, Function, and History. One-hour webinar hosted by the North American Meat Institute for Food and Culinary Dietician’s Association. September 2020. (https://vimeo.com/istricoproductions/review/460986302/d8adb1796c)
Selected Other Publications
Sindelar, J.J. 2024. Carving Out Careers: Meat Science Programs Beef Up Prospective Talent. Growing Wisconsin Magazine. December issue, page 19. (interviewed/cited/featured).
Sindelar, J.J. 2022. In Control (Featured article in Meat Tech). Meatingplace magazine. January 2022 issue. (interviewed/cited/featured).
Sindelar, J.J. 2021. Academic visionaries. Meat and Poultry. January 2021 issue. (interviewed/cited).
Sindelar, J.J. 2021. The future of discovery at the University of Wisconsin. Meat and Poultry. January 2021 issue. (interviewed/cited).
Sindelar, J.J. 2021. Freezing and chilling technologies: Get sold on the cold. The National Provisioner. February 2021 issue. (interviewed/cited).
Sindelar, J.J. 2021. Reducing Sodium to Appeal to More Consumers. The National Provisioner. March 2021 issue. (interviewed/cited).
Sindelar, J.J. 2021. Maximizing the potential of the smokehouse. The National Provisioner. March 2021 issue. (interviewed/cited).
Sindelar, J.J. 2021. A high-tech solution for sausage processing problems. The National Provisioner. March 2021 issue. (interviewed/cited).
Sindelar, J.J. 2020. Meat Processing Software. The National Provisioner. October 2020 issue. (interviewed/cited).
Sindelar, J.J. 2020. Forming Technologies. The National Provisioner. June 2020 issue. (interviewed/cited).
Developing and Implementing HACCP in Meat & Poultry Plants, University of Wisconsin Meat Science & Animal Biologics Discovery building, 35. (October 23, 2024 – October 24, 2024).
UW-Madison Founders Day Presentation and Guest, Larsen, WI, 50. (September 24, 2024).
Wisconsin Meat Processing School, University of Wisconsin Meat Science & Animal Biologics Discovery building, 45. (September 17, 2024 – September 19, 2024).
University of Wisconsin-Madison 175th Anniversary Event, Waukesha, WI, 45. (August 15, 2024).
Food Safety & Meat Microbiology School, University of Wisconsin Meat Science & Animal Biologics Discovery building, 46. (August 13, 2024 – August 15, 2024).
American Association of Meat Processors (AAMP) American Cured Meats Championships, Omaha, NE, 250. (August 1, 2024 – August 3, 2024).
Grandparent’s University, University of Wisconsin Meat Science & Animal Biologics Discovery building, 60. (July 11, 2024 – July 26, 2024).
Meat Institute Regional Event, University of Wisconsin Meat Science & Animal Biologics Discovery building, 67. (June 12, 2024).
Developing and Implementing HACCP in Meat & Poultry Plants, University of Wisconsin Meat Science & Animal Biologics Discovery building, 46. (May 29, 2024 – May 30, 2024).
Fresh Meats School, University of Wisconsin Meat Science & Animal Biologics Discovery building, 40. (April 30, 2024 – May 2, 2024).
State FFA Career Development Event Meats Judging Contest, University of Wisconsin Meat Science & Animal Biologics Discovery building, 85. (April 25, 2024).
Wisconsin Association of Meat Processors Convention, Middleton, WI, 150. (April 12, 2024 – April 14, 2024).
Wisconsin State Fair Meat Product Show, Middleton, WI, 0. (April 12, 2024).
Wisconsin Association of Meat Processors Pre-convention workshop, University of Wisconsin Meat Science & Animal Biologics Discovery building, 58. (April 11, 2024).
Salumi 101, North Carolina State University, 29. (April 2, 2024 – April 4, 2024).
Animal Harvest & Fabrication School, University of Wisconsin Meat Science & Animal Biologics Discovery building, 19. (March 26, 2024 – March 28, 2024).
Meat Snacks Short Course, University of Wisconsin Meat Science & Animal Biologics Discovery building, 53. (February 27, 2024 – February 29, 2024).
State 4-H Meats Judging Contest, University of Wisconsin Meat Science & Animal Biologics Discovery building, 75. (February 3, 2024).
Animal Harvest & Product Utilization School, University of Wisconsin Meat Science & Animal Biologics Discovery building, 35. (January 23, 2024 – January 25, 2024).
Advisor, Badger Meat Science Club
Committee member, External Relations Committee
Committee member, Faculty & Staff Awards Committee Board of Directors, American Meat Science Association
Board of Advisors, American Association of Meat Processors
Board of Advisors, Meat Industry Hall of Fame
Board of Advisors, Wisconsin Meat Industry Hall of Fame
Board of Directors, Wisconsin Association of Meat Processors
Board of Directors, Wisconsin Beef Council
Board of Directors, Wisconsin Livestock & Meat Council.
Membership
Process Validation Consortium: 2011-present
Niche Meat Processor Assistance Network (NMPAN): 2009-present
Specialty Meat Development Center: 2009-present
American Meat Science Association (AMSA)
Wisconsin Association of Meat Processors (WAMP)
American Association of Meat Processors (AAMP)
AAMP American Cured Meats Championships; Technical advisor: 2007-present
Wisconsin Beef Council
Institute of Food Technologists (IFT): 2003-present
International Association for Food Protection: 2009-present
Professional Service
Wisconsin Bipartisan Meat Caucus, 2020
- Facilitator for a grassroots effort to support Wisconsin meat industry
Madison College
- Advisor for Sustainable Farm to Table-Modern Meat Production curriculum, 2016-present
North American Meat Institute, 2012-present
- Appendix A & B working committee member & chair
- Reviewer for scientific publications and fact sheets
- Scientific support expert
Meat Industry Hall of Fame, 2016-present
- Invited to join Board of Trustees
Meating place, National Provisioner, Meat & Poultry Magazines, 2011-present
- Regular contributor to in-print and online content
Process Validation Consortium, 2011-present
- Invited member
- One of 12-member nationwide committee to provide meat industry food safety guidance
Specialty Meat Development Center, 2009-present
- Ex-Oficio member of executive board of directors
Niche Meat Processor Assistance Network (NMPAN), 2009-present
- Contributing Member
- Wisconsin affiliate
Wisconsin Beef Council
- Ex officio member, 2008-present
American Meat Science Association (AMSA)
- RMC Host committee, 2013-2014
- RMC held in Madison in 2014
- Processing and Ingredients Planning committee, 2008-present
- Chair, 2012-2013
- Processed Meats Clinic committee, 2007-present
Wisconsin Association of Meat Processors (WAMP)
- Director of Association, 2007-present
- Contributing author to newsletter, 2007-present
- Year-round technical advisor for meat product show, 2007-present
American Association of Meat Processors (AAMP)
- American Cured Meats Championships Technical advisor, 2007-present
- Advisory Committee, 2006-present – -Education/Training Committee, 2011-present
Wisconsin Beef Council
- Ex officio member, 2008-present
Wisconsin Association of Meat Processor’s Meritorious Service Award – 2017
North American Meat Institute Harry L. Rudnick Educator’s Award – 2016
Recognition as 1 of 25 Future Icons, The National Provisioner – 2016
University of Wisconsin, College of Agricultural and Life Sciences Pound Extension Award – 2016
American Meat Science Association Distinguished Extension Industry Award – 2015
American Meat Science Association Achievement Award – 2013
Devro Travel Award – 2009
Contributions to the Iowa State University Sausage and Processed Meat Short Course Program – 2008
Outstanding Contributions to Iowa Meat Processors Association – 2006
Contributions to the Iowa Barbeque Society – 2006
HACCP accredited Lead Instructor – 2006
Sindelar, J.J. S. Rankin, and S. Takuya. 2013. Reducing the Sodium Content in Processed Meats Using Naturally Brewed Flavor Enhancers. US2013/0260002A1; Oct. 3, 2013.