Phone
608-262-0555Office Location
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 capacity, 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 35 refereed journal articles, and over 95 abstracts. Jeff has also given over 600 presentations on various Meat Science and Food Safety topics.
Selected Peer-Reviewed Articles
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 (accepted, in proofing)
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. Validation of lethality and stabilization processes for products with slow come up time: bacon and bone-in ham. in press
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 (doi: 10.22175/mmb2017.12.0059; Date posted: April 03, 2018).
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 (doi: 10.22175/mmb2017.11.0057; Date posted: April 12, 2018).).
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 (accepted January 2018).
Bedale, W., J.J. Sindelar, A.L. Milkowski. 2016. Dietary Nitrate and Nitrite: Benefits, Risks, and Evolving Perceptions. Meat Science 120: 85-92.
Weyker, R.E., K.G. Glass, A.L. Milkowski, D.L. Seman, and J.J. Sindelar. 2016. Controlling Listeria monocytogenes and Leuconostoc mesenteroides in uncured deli-style turkey breast using a clean label antimicrobial. Journal of Food Science 81(3): 672-683.
King, A.M., K.A. Glass, A.L. Milkowski, D.L. Seman, and J.J. Sindelar. 2016. Modeling the impact of ingoing sodium nitrite, sodium ascorbate, and residual nitrite concentrations on growth parameters of Listeria monocytogenes in cooked, cured pork sausage. Journal of Food Protection 79(2):184-193.
King, A.M., K.A. Glass, A.L. Milkowski, and J.J. Sindelar. 2015. Comparison of curing ingredients derived from purified and natural sources on inhibition of Clostridium perfringens outgrowth during the cooling of deli-style turkey breast. Journal of Food Protection 78(8): 1527-1535.
Tilkens, B.L, A.M. King, K.A. Glass, and J.J. Sindelar. 2015. Validating the Inhibition of Staphylococcus aureus in Shelf Stable Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water Activity. Journal of Food Protection 78(6): 1215-1220.
King, A.M., K.A. Glass, A. L. Milkowski, and J.J. Sindelar. 2015. Impact of clean label antimicrobials and nitrite derived from natural sources on the outgrowth of Clostridium perfringens during cooling of deli-style turkey breast. Journal of Food Protection 78(5): 946-953.
King, A.M., C. E. Ohman, B. Van Hemelryk, S. Y. Park, T. D. Crenshaw, J.J. Sindelar. 2014. Impacts of Withdrawal Periods of Dried Distillers Grains with Solubles on Quality Attributes of Fresh Pork Bratwursts and Bacon. Journal of Food Quality 36: 371-382.
Golden, M.C., L.M. McDonnell, V. Sheehan, J.J. Sindelar, and K.G. Glass. 2014. Inhibition of Listeria monocytogenes in Deli-Style Turkey Breast Formulated Cultured Celery Powder and/or Cultured Sugar-Vinegar Blend during Storage at 4°C. Journal of Food Protection 77(10): 1787-1793.
Consortium of Food Process Validation Experts (CFPVE), G. Acuff, M. Brashears, C. Cutter, J. Dickson, J. Luchansky, P. Muriana, R. Phebus, S. Ricke, J. Sindelar, M. Singh, J. Sofos, and H. Thippareddi. 2013. Validation of Antimicrobial Interventions for Small and Very Small Processors: A How-to Guide to Develop and Conduct Validations. Food Protection Trends 33(2): 95-104.
McDonnell, L.M., K.A. Glass, and J.J. Sindelar. 2013. Identifying Ingredients that Inhibit Listeria monocytogenes for Use in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products. Journal of Food Protection 76(8) 1366-1376.
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 Natural 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.
Selected Book Chapters
Tompkin, R.B.., W. Bedale, A.L. Milkowski, K.G. Glass, and J.J. Sindelar. 2010. “Uncured, Natural and Organic Processed Meats.” Meat Processing Technology Series. American Meat Science Association, Savoy, IL. pp 1-42.
Sindelar J.J. Nitrite. In: P. Michael Davidson, John N. Sofos & A.L. Branen, editors-in-chief. Antimicrobials in Foods, 4th ed., Taylor and Francis; 2019. In press.
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. 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. 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. 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. 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 Popular Press Articles
Sindelar, J.J. 2020. UW-Madison has a new cutting edge home for sausage, bacon, steak and innovation. Wisconsin State Journal. November 2020. (interviewed/front page main feature).
Sindelar, J.J. 2020. Healthy pigs euthanized as meatpacking backlog hits farms. Associated Press. May 2020. (interviewed).
Sindelar, J.J. 2020. Bratwursts: to parboil or not to parboil. Wisconsin State Journal. May 2020. (interviewed/featured).
Sindelar, J.J. 2020. Bratwursts: to parboil or not to parboil. USA Today Network- Wisconsin May 2020. (interviewed/featured).
Sindelar, J.J. 2020. The State of the meat industry in Wisconsin. Wisconsin State Journal May 2020. (interviewed/featured).
Sindelar, J.J. 2019. Food & Fitness After 50: Uncured Bacon, Must be Healthy, Right? Chris Rosenbloom, PhD, RD, FAND web blog. June, 2019.
Sindelar, J.J. 2018. More Wisconsonites Are Making Their Own Sausage. Producer, Central Time on The Ideas Network. Wisconsin Public Radio. March, 2018 issue. (live radio interview).
Sindelar, J.J. 2017. Meat scientist: nitrates good for body. GlobalMeatnews.com. https://www.globalmeatnews.com/Article/2017/02/08/Meat-scientist-nitrates-good- for-body?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright. February 8, 2017. (reviewed/quoted).
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., R. Hanson, K.A. Glass, A.L. Milkowski, R.P. McMinn, and J. Nehls. 2021. Hydrated Surface Lethality: Validation of a new processing method to ensure the destruction of Salmonella on product surfaces during impingement cooking.
Sindelar, J. and A. Milkowski. 2009. Nitrite: A Healthy or Harmful Ingredient? American Meat Science Association. Reciprocation. 1(1):11.
Sindelar, J. and A. Milkowski. 2011. Sodium Nitrite in Processed Meats: A Review of Curing and the Risk/Benefit of Using It. American Meat Science Association White Paper Series, Number 3. Savoy, IL. (November 2011). I was invited to author this white paper due to my expertise with sodium nitrite. The paper was a result of a national need to better understand nitrite in humans and foods.
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
- Two-year intensive training program for meat processors for accreditation as a Master Meat Crafter
- Components of the program are:
- 6 two-day meat processing workshops
- targeted topic homework exercises
- individualized mentorship program
- individual plant project