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 the Fall of 2012 and Full Professor in July 2020. 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 30 refereed journal articles, and over 85 abstracts. Jeff has also given over 550 presentations on various Meat Science and Food Safety topics.
Selected Peer-Reviewed Articles
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.
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.
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 Other Publications
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.
Meat Science & Animal Biologics Discovery Capital Building Project, 2014-present
International Agriculture Committee, 2010-2014
CALS International Agriculture Award Reviewer, 2010, 2011, 2012, 2014 Administer International Travel Award, 2016-present
Administer C. Eugene and Connie J. Allen International Graduate Scholarship, 2019-present
Wisconsin Meat Industry Hall of Fame Committee, 2007-present
Department of Animal Sciences, Extension Committee, 2008-present
Badger Meat Science Club Advisor, 2011-present
Animal Sciences Extension group chair, 2013-2016
Animal Sciences Academic Program Review Self-Study Committee, 2013
State FFA Career Development Event Meats Judging Contest, 2007-present
State 4-H Meats Judging Contest (annual event), 2007-present
Wisconsin State Fair Meat Product Show, 2007-present
American Meat Science Association (AMSA) –Processed Meats Clinic Committee, 2007-present
-Nomenclature committee, 2016-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
North American Meat Institute Appendix A & B committee: member and chair of Appendix B sub-working groups, 2018-present
North American Meat Institute: Reviewer for scientific publications and fact sheets 2012-present
Meat Industry Hall of Fame: Board of Trustees, 2016-present
Meatingplace, National Provisioner, Meat & Poultry Magazines: a regular contributor to in-print and online content, 2011-present
Madison College: Advisor for Sustainable Farm to Table-Modern Meat Production curriculum, 2016- present
Process Validation Consortium: member, 2011-present
Specialty Meat Development Center: ex-oficio member of executive board of directors, 2009-present
Niche Meat Processor Assistance Network (NMPAN): contributing member and Wisconsin affiliate, 2009-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.
Master Meat Crafter Program: Jan. 2010-present
Developed a two-year intensive training program for meat processors for accreditation as a Master Meat Crafter
Components of the program are:
1) 6 two-day meat processing workshops
2) targeted topic homework exercises
3) individualized mentorship program
4) individual plant project
Other Extension Programs
-Fresh Meats School: 2010, 2012, 2014, 2016
-Cooked & Emulsified Sausage School: 2011, 2013, 2015, 2017
-Meat Curing School: 2011, 2013, 2015, 2017
-Fermented & Dry Cured Meat Products School: 2011, 2013, 2015, 2017
-Food Safety & Meat Microbiology School: 2010, 2012, 2014, 2016
-Developing and Implementing HACCP in Meat and Poultry Plants: 2007-present (annually)
-Wisconsin Meat Processing School: 2007-present (annually)
-HACCP Plan Reassessment Seminars for E. coli O157:H7 in Beef Operations: 2008
-Advanced HACCP for Meat and Poultry Establishments: 2013-present (annually)
-Wisconsin Food Safety Summit, 2014, 2015, 2017, 2019 (Madison, WI)
-Department of Natural Resources Game Sausage Workshop, 2017 (Department of Natural Resources program, Horicon, WI)
-Sausage Maker’s Guide for the Sausage Enthusiast, 2009-2018 (annually) (Dodge county extension program, Juneau, WI)
-American Association of Meat Processor’s pre-convention workshop
-Iowa Meat Processor’s pre-convention workshop
-Missouri Meat Processor’s pre-convention workshop
-Nebraska Meat Processor’s pre-convention workshop
-Minnesota Meat Processor’s pre-convention workshop
-Illinois Meat Processor’s pre-convention workshop
-Michigan Meat Processor’s pre-convention workshop
-Indiana Meat Processor’s pre-convention workshop
-Kansas Meat Processor’s pre-convention workshop
-Wisconsin Meat Processor’s pre-convention workshop