1933 Observatory Dr
2120 Meat Science & Animal Biologics Discovery Building
Madison, WI 53706
Jim joined the Department of Animal Sciences in the fall of 1999 as an Associate Professor in a research-teaching position specializing in muscle foods technology. Jim served as the Director of the Meat Science and Muscle Biology laboratory (July 2009 – December 2017). Jim was promoted to a Full Professor in 2012. Previously Jim was a faculty member (1989-1999) in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University (Virginia Tech). He received his B.S. (1979) from the University of Connecticut and M.S. (1981) and Ph.D. (1989) from Kansas State University.
Jim’s research primarily is in the area of meat quality with an emphasis in two distinct areas of muscle foods that include: 1) meat color chemistry and 2) improvement in lean meat tenderness through modulation of pre rigor biochemistry and the development of postmortem tenderization technologies. Additional focus involves the functionality of non-meat ingredients on improving processed meat quality. Jim completed a five-month sabbatical at Matforsk in Norway to conduct research on pre rigor meat functionality. Jim has published 70 refereed journals, two refereed conference proceedings, eight invited papers, and three book chapters (shockwave tenderization, muscle foods). He has contributed 13 invited presentations (seven national, one international) and numerous other papers and abstracts.
Jim taught an undergraduate course on the Principles of Meat Science and a course on Poultry Processing and Products as well as a graduate course on Advanced Meats while at Virginia Tech. He has also lectured in other animal and food science courses (Animal Production Lab, Principles of Food Sanitation, Food Processing Lab, Sensory Evaluation of Food, Swine Production Lab).
Jim worked in the meat industry after receiving his M.S. degree. He was employed as a production supervisor (1982) at Patrick Cudahy (Wisconsin). Associated with Superior Brand Meats (Ohio) he was a food technologist (1983) at Sugardale Foods and then as a quality control manager (1984) at Carriage Hill Foods.
Selected Peer-Reviewed Articles
Mickelson, M. A. & Claus, J. R. (2020). Carcass chilling method effects on color and tenderness of bison meat. Meat Science. doi: 10.1016/j.meatsci.2019.108002. https://doi.org/10.1016/j.meatsci.2019.108002
Kilic, B., Simsek, A., Claus, J. R., Karaca, E., & Bilecen, D. (2019). Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage. Food Sci. Technol. International, https://doi.org/10.1177/1082013219881519
Claus, J. R., & Jeong, J. Y. (2018). Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast. Poult Sci. doi: 10.3382/ps/pex168.
Kılıç, B., Şimşek, A., Claus, J. R., Karaca, E., & Bilecen, D. (2018). Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation. Lwt, 92, 290-296. doi: 10.1016/j.lwt.2018.02.037
Fowler, S. M., Claus, J. M.[R.], & Hopkins, D. L. (2017). The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality? Meat Sci, 134, 124-127. doi: 10.1016/j.meatsci.2017.07.015
Warner, R. D., McDonnell, C. K., Bekhit, A. E. D., Claus, J., Vaskoska, R., Sikes, A., Dunshea, F. R. & Ha, M. (2017). Systematic review of emerging and innovative technologies for meat tenderisation. Meat Sci, 132, 72-89. doi: 0.1016/j.meatsci.2017.04.241
Kılıç, B., Şimşek, A., Claus, J. R., & Atılgan, E. (2016). Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat. LWT – Food Science and Technology, 66, 398-405.
Kiliç, B., Şimsek, A., Claus, J. R., & Atilgan, E. (2014). Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss. Meat Science 97(1): 93-103.
Sickler, M. L., Claus, J.R., Marriott, N.G., Eigel, W.E., & Wang, H. (2013). Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey. Meat Science 95(2):376-380.
Vogel, K. D., Badtram, G., Claus, J. R., Grandin, T., Turpin, S., Weyker, R. E., & Voogd, E. (2011a). Head-only followed by cardiac arrest electrical stunning is an effective alternative to head-only electrical stunning in pigs. Journal of Animal Science, 89(5), 1412-1418.
Jeong, J. Y., & Claus, J. R. (2010). Color stability and reversion in carbon monoxide packaged ground beef. Meat Science, 85(3), 525-530.
Sammel, L.M., Claus, J.R., Greaser, M.L., and Richards, M.P. 2006. Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. Meat Sci. 72(4): 585-595.
Claus, J.R., Schilling, J.K., Marriott, N.G., Duncan, S.E., Solomon, M.B., and Wang, H. 2001. Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts. Meat Sci. 58:287-292.
Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.E., Graham, P.P., Lenz, G.E., and Noble, R.B. 2000. Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations. Journal of Food Science 65(3): 421-427.
Claus, J.R., Wang, H., and Marriott, N.G. 1997. Prerigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial conditions. Journal of Food Science 62(6):1231-1234.
Selected Book Chapters
Bolumar, T., & Claus, J. R. (2017). Utilizing Shockwaves for Meat Tenderization. Module in Food Sciences. Elsevier Inc. Academic Press., Chapter January 2017, 1-9. doi: 10.1016/B978-0-08-100596-5.21323-1
Claus, J. R. (2017). Emerging Technologies in Meat Processing- Production, Processing and Technology. Chapter 7- Application of hydrodynamic shock wave processing associated with meat and processed meat products. E. J. Cummins & J. G. Lyng (Eds.), (pp. 171-210). Claus, J. R., & Hunt, M. C. (1991). Low-fat high added-water bologna formulated with texture-modifying ingredients. Journal of Food Science, 56(3), 643-647,652.
Claus, J.R. 2016. Application of hydrodynamic shock wave processing associated with meat and processed meat products. Chapter 6, (33 textbook pages). In “Emerging Technologies in Meat Processing”. Wiley-Blackwell Publishers.
Claus, J.R., Colby, Jhung-Won, and Flick, G.J. 1994. Processed Meats/Poultry/Seafood. Ch. 5, pages 106-162. In Muscle Foods Meat Poultry and Seafood Technology, D.M. Kinsman, A.W. Kotula, and B.C. Breidenstein (Eds.), Chapman & Hall.
Selected Popular Press Articles
Claus, J.R. 2002. Shock treatment- shock waves are an effective tool for tenderizing meat. Meat&Poultry 48(12):61-63.
Selected Other Publications
Claus, J.R. 2007. Color Changes in Cooked Beef. Fact sheet. National Cattlemen’s Beef Association.
An Sci/Food Sci 305 – Introduction to Meat Science & Technology (4 credits, Spring)
Course Description: Application of biological, technological, and economical principles to muscle and related tissue utilized for food.
Requirements: Zoo 101&102, or Zoo 151&152, CHEM 103
An Sci/Food Sci 515 – Commercial Meat Processing (2 credits, Fall)
Course description: Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.
Requirements: AN SCI/FOOD SCI 305 or FOOD SCI 410 or cons inst. Zool 101 102, or Zool 151 152 (recommended); CHEM 103
Editorial Board of Meat Science
Animal & Dairy Sciences External Relation Committee
Animal & Dairy Sciences Undergraduate Committee
Animal & Dairy Sciences Faculty Senator Representative
Dennis R. Buege Undergraduate Scholarship Committee, Chair (2008-present)