Using cutting-edge basic and translational research in the area of Muscle Foods advances food production.
Faculty and Staff
Mark Richards
Professor – Meat Science
Jim Claus
Professor – Meat Science
Jeff Sindelar
Associate Professor – Meat Science
Steven Ricke
Professor and Director- Meat Science & Animal Biologics Discovery Program
Selected Peer-Reviewed Articles
2021
Bak, K. and Richards, M.P. (2021). Hexanal as a predictor of development of oxidation flavor in cured and uncured deli meat products as affected by natural antioxidants Foods. doi: 10.3390/foods10010152.
Bak, KH, Rankin, SA, Richards, MP. (2020). Hexanal as a marker of oxidation flavour in sliced and uncured deli-turkey with and without phosphates using rosemary extracts. Int J Food Sci Technol. doi: 10.1111/ijfs.14574
Frazier K, Frith M, Harris D, Leone VA. Mediators of Host-Microbe Circadian Rhythms in Immunity and Metabolism. Biology (Basel). 2020 Nov 25;9(12):417. doi: 10.3390/biology9120417. PMID: 33255707; PMCID: PMC7761326.
Frazier K, Leone VA. Microbiota Can’t Keep Time in Type 2 Diabetes. Cell Host Microbe. 2020 Aug 12;28(2):157-159. doi: 10.1016/j.chom.2020.07.015. PMID: 32791108; PMCID: PMC7518153.
Jay W Schneider, Saji Oommen, Muhammad Y Qureshi, Sean C Goetsch, David R Pease, Rhianna S Sundsbak, Wei Guo, Mingming Sun, Han Sun, Hidehito Kuroyanagi, et al. A ribonucleoprotein-granule pathway to heart failure in human RBM20 cardiomyopathy gene-edited pigs. Nature Medicine. 2020; 26(11): 1788-1800.
Kethavath, S.C, Hwang, K.E, Mickelson, M. Campbell, R.E Richards, M.P. Claus, J.R. (2020). Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat. Meat Sci. doi.org/10.1016/j.meatsci.2020.108409
Maimaiti R, Zhu CQ, Zhang YH, Ding QY, Guo W. RBM20-mediated pre-mRNA splicing has muscle-specificity and differential hormonal responses between muscles and in muscle cell cultures. Int. J. Mol. Sci. 2021, 22(6), 2928; https://doi.org/10.3390/ijms22062928
Miyoshi J, Lee STM, Kennedy M, Puertolas M, Frith M, Koval JC, Miyoshi S, Antonopoulos DA, Leone V, Chang EB. Metagenomic Alterations in Gut Microbiota Precede and Predict Onset of Colitis in the IL10 Gene-Deficient Murine Model. Cell Mol Gastroenterol Hepatol. 2021;11(2):491-502. doi: 10.1016/j.jcmgh.2020.08.008. Epub 2020 Aug 21. PMID: 32835897; PMCID: PMC7797374.
Miyoshi J, Miyoshi S, Delmont TO, Cham C, Lee STM, Sakatani A, Yang K, Shan Y, Kennedy M, Kiefl E, Yousef M, Crosson S, Sogin M, Antonopoulos DA, Eren AM, Leone V, Chang EB. Early-Life Microbial Restitution Reduces Colitis Risk Promoted by Antibiotic-Induced Gut Dysbiosis in Interleukin 10–/– Mice. Gastroenterology. 2021. doi: 10.1053/j.gastro.2021.05.054.
Mohammadabadi M. Bordbar F, Jensen J, Du M, Guo W. Key Genes Regulating Skeletal Muscle Development and Growth in Farm Animals. Animals, 2021, 11, 835. https://doi.org/10.3390/ani11030835
Richards, MP. Olson, J.M, and Haas, M.J. (2020). Animal Fats, In Bailey’s Industrial Oil & Fat Products. 7th edition.
Sun, MM., Jin, YT., Zhu, CQ., Zhang, YH., Liss, M., Gotthardt, M., Ren, J., Ge, Y., and Guo, W. RBM20 phosphorylation on serine/arginine domain is crucial to regulate pre-mRNA splicing and protein shuttling in the heart. 2020. https://doi.org/10.1101/2020.09.15.297002.
Tatiyaborworntham, N, Yin, J., and Richards, M.P. (2020). Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscle. Food Chemistry. doi: 10.1016/j.foodchem.2020.128428
Wu, H. Xiao, S, Yin, J, Zhang, J Richards, M.P. (2020). Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle. Food Chemistry. doi.org/10.1016/j.foodchem.2020.127729
Wu, H., Xiao, S., Yin, J., Zhang, J., Richards, M.P. (2020). Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle, Food Chemistry. 342, 128333. doi.org/10.1016/j.foodchem.2020.128333
2020
Feye, K.M., D.R.Thompson, M.J. Rothrock, M.H. Kogut, and S.C. Ricke. 2020. Poultry processing and the application of microbiome mapping. Poultry Sci. 99: 678-688.
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
Arowolo, F. K., X. Yang, M. E. Blaser, A. M. Nicholson, E. Hosokawa, J. R. Booth, C. T. Jobsis, R. L. Russell, J. J. Meudt, J. L. Reichert, T. D. Crenshaw, M. P. Richards, and D. Shanmuganayagam. 2020. Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage. Meat Sci 160:107946. doi: 10.1016/j.meatsci.2019.107946
2019
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
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: https://doi.org/10.1016/j.foodcont.2019.04.020).
Perez, DM, Tatiyaborworntham, N., Sifri, M, Richards, MP (2019). Hemolysis, tocopherol, and lipid oxidation in erythrocytes and muscle tissues in chickens, turkeys, and ducks. Poultry Sci. 98, 456-463, doi: 10.3382/ps/pey329.
2018
Ricke, S.C., S.A. Kim, and S. H. Park. 2018. Molecular-based identification and detection of Salmonella in food production systems: Current perspectives. J. Appl. Microbiol. 125: 313-327.
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
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).
Chen Z., Maimaiti R., Zhu C., Cai H., Stern A., Mozdziak P., Ge Y., Ford SP., Nathanielsz PW., and Guo W. Z-band and M-band titin splicing and regulation by RBM20 in striated muscles. J Cell Biochem., 2018, 119(12): 9986-9996. PMID: 30133019.
Tatiyaborworntham, N. and Richards, MP. (2018). Mechanisms involved in hemoglobin-mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2. J. Sci. Food Agric. 98, 2816-2823.
2017
Kim, S.A., S.H. Park, S.I. Lee, C.M. Owens, and S.C. Ricke. 2017. Assessment of chicken carcass microbiome responses during processing in the presence of commercial antimicrobials using a next generation sequencing approach. Scientific Repts. 7:43354. doi: 10.1038/srep43354.
Ricke, S.C.2017. Insights and challenges of Salmonella infections in laying hens. Current Opinions in Food Science 18: 43-49.
Park, S.H., S.A. Kim, P.M. Rubinelli, S.M. Roto,and S.C. Ricke. 2017. Microbial compositional changes in broiler chicken cecal contents from birds challenged with different Salmonella vaccine candidate strains. Vaccine 35: 3204-3208.
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
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).
Wu, H., J, Yin, Zhang, J, and Richards, MP (2017). Factors affecting lipid oxidation due to pig and turkey hemolysate. J. Agric. Food Chem. 65, 8011-8017.
Yin, J, Zhang, W and Richards, MP. (2017) Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate. Food Chem, 234, 230-235.
Grunwald, EW, Tatiyaborworntham, N, Faustman, C, Richards, MP. (2017). Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity. Food Chem. 227, 289-297.
2016
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.
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.
Perez, DM, Richards, MP, Parker, RS, Berres, ME, Wright, A, Sifri, M, Sadler, N, Tatiyaborworntham, N, and Li, N. (2016). Role of cytochrome P450 hydroxylases in the decreased accumulation of vitamin E in muscle from turkeys compared to that from chickens. J. Ag Food Chem. 64, 671-680.
Cai, H, Yin, J, Tatiyaborworntham, N, and Richards MP (2016). Assessing low redox stability of myoglobin relative to rapid hemin loss from hemoglobin. J. Food Sci. 81, C42-C48.
2015
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.
Lee, S, Tatiyaborworntham, N, Grunwald, E.W, and Richards MP (2015). Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: Observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate. Food Chem. 167, 258-263.
Youth Outcomes of the Wisconsin Meat Animal Quality Assurance Program, Wisconsin Department of Youth Development.
2014
Saengkerdsub, S. and S.C. Ricke.. 2014. Ecology and characteristics of methanogenic archaea in animals and humans. Crit. Revs. Microbiol. 40: 97–116. (1, 5, 7) Foley, S.L., T.J. Johnson, S.C. Ricke, R. Nayakand J. Danzeisen. 2013. Salmonella pathogenicity and host adaptation in chicken-associated serovars. Microbiol. Mol. Biol. Revs. 77: 582-607.
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.
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.
King, AM., Van Hemelryk, B, Ohman, CE, Park S, Crenshaw, TC, Richards, MP, and Sindelar, J.J. (2014). Impacts of withdrawal periods of dried distillers grains with solubles on quality attributes of fresh pork bratwursts and bacon. J. Food Quality, 35, 371-.382.
Sannaveerappa T, Cai H, Richards MP, and Undeland I. (2014). Factors affecting the binding of Trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation. Food Chem. 143, 392-397.
2013
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.
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.
Park, SY, Undeland, I, Sannaveerappa, T, Richards MP. (2013). Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles. Meat Science, 95, 110-117.
Cai H, Grunwald EW, Park SY, Lei B, Richards MP. (2013) Lipid oxidation in trout muscle is strongly inhibited by a protein that specifically binds hemin released from hemoglobin. J Agric Food Chem. 61, 4180-4187.
Richards, M.P. (2013). Redox reactions of myoglobin. Antioxid. Redox. Signal. 18, 2342-51
2012
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.
Tatiyaborworntham, N, Faustman, C, Yin, S, Ramanathan, R, Mancini, R.A, Suman, S.P, Beach, C.M, Maheswarappa, N.B, Grunwald, E.W. and Richards, M.P. (2012). Redox Instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxy-nonenal in vitro. J. Agric. Food Chem. 60, 8473-8483
Cai, H. and Richards, M.P. (2012). Site E14 in hemoglobins and myoglobins: A key residue that affects hemin loss and lipid oxidation capacity J. Agric. Food Chem. 60, 7729-7734.
2011
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.
2010
Jeong, J. Y., & Claus, J. R. (2010). Color stability and reversion in carbon monoxide packaged ground beef. Meat Science, 85(3), 525-530.
2006
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.
2001
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.
2000
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.
1997
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
2020
K. M. Feye, A. E. Powell, B. Booher, Z. Flores, P.M. Rubinelli, L.H. Calderwood, K.E. Richardson, P.A. Davis, R. Sellers, and S.C. Ricke. 2020. Isolation of Salmonella spp. from animal feed. Heide Schatten (Ed.) Salmonella Methods and Protocols (third edition) – Methods in Molecular Biology. Humana Press, Springer Science+Business Media LLC. pp. 7-16.
2019
Feye, K.M. and S.C. Ricke. 2019. Chapter 18. Establishment of a standardized 16S rDNA library preparation to enable analysis of microbiome in poultry processing using Illumina MiSeq platform. pp. 213-227. In: Arnaud Bridier (Ed.) Foodborne Bacterial Pathogens: Methods and Protocols. Methods in Molecular Biology. Springer Science, New York, NY.
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.
2017
Ricke, S.C., J. Hacker, K. Yearkey, Z. Shi, S.H. Park, and C. Rainwater. 2017. Chap. 19. Unravelling food production microbiomes: Concepts and future directions. In: S.C. Ricke, G.G. Atungulu, S.H. Park, and C.E. Rainwater (Eds.) Food and Feed Safety Systems and Analysis. Elsevier Inc., San Diego, CA pp. 347-374.
Zhuang, X., C. Zhao, K. Liu,P. Rubinelli, S.C. Ricke, and G.G. Atungulu. 2017. Chapter 10. Cereal grain fractions as potential sources of prebiotics: Current status, opportunities, and potential applications. In: S.C. Ricke, G.G. Atungulu, S.H. Park, and C.E. Rainwater (Eds.) Food and Feed Safety Systems and Analysis. Elsevier Inc., San Diego, CA pp. 173-191.
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.
2016
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.
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.
Guo Wei and Greaser, M.L. 2016. “Muscle Structure, Proteins and Meat Quality” in “New aspects of meat quality-from genes to ethics”, ed. Peter Purslow, Elsevier, Philadelphia, PA, PP13-32.
2015
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.
2014
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.
Greaser, M.L. and Guo Wei. 2014. “Proteins” In “Handbook of Muscle Foods Analysis, Second Edition”, ed, Leo M.L.Nollet, Fidel Toldra, CRC Press, Boca Raton, FL, PP357-368.
2013
Sofos, J.N., G. Flick, G.-J. Nychas, C.A. O’Bryan, S.C. Ricke, and P.G. Crandall.2013. Chapter 6. Meat, Poultry, and Seafood. In: M. P. Doyle, and R.L. Buchanan (Eds.), Food Microbiology-Fundamentals and Frontiers. American Society for Microbiology,4th Edition, Washington, D.C. pp. 111-167.
Ricke, S.C., O.K. Koo and J.T. Keeton. 2013. Chapter 34. Fermented meat, poultry, and fish products. In: M. P. Doyle, and R.L. Buchanan (Eds.), Food Microbiology-Fundamentals and Frontiers. American Society for Microbiology,4th Edition, Washington, D.C. pp. 857-880.
2011
Greaser, M.L. and Guo Wei. 2011. “Post-mortem Muscle Chemistry” In: “Handbook of Meat and Meat Processing, Second Edition”, ed. YH Hui, CRC Press, Boca Raton, FL, pp70-78.
2010
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.
Richards, M. P. 2010. Heme proteins and oxidation in fresh and processed meats. In Oxidation in Foods and Beverages and Antioxidant Applications. Chapter 4. E. Decker and R. Elias, Eds. Woodhead publishing.
2008
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.
2007
Richards, M.P. 2007. Lipids: Functional Properties. In Food Chemistry: Principles and Applications; Chapter 7. 2nd edition. Y.H. Hui, Ed.; Science Technology System: West Sacramento, California; pp. 7-1 to 7-20.
2006
Richards, M.P. 2006. Lipid Chemistry and Biochemistry. In Handbook of Food Science, Technology, and Engineering. Vol 1. Chapter 8; Y.H. Hui, Ed.; CRC: Taylor and Francis: Boca Raton, Florida; pp. 8-1 to 8-21.
2000
Richards, M. P.; Hultin, H. O. 2000. Potential contributions of blood components to lipid oxidation in fish muscle. In Seafood in Health and Nutrition. Transformation in Fisheries and Aquaculture: Global Perspectives; F. Shahidi, Ed.; Science Tech Publishing: St. Johns, Canada; pp. 95-100.
1994
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 Conference Proceedings
2020
Steve Ricke: “Metabolism of the Microbiome” Symposium – The Future of the Poultry Gut-Health Nexus: Improving Food Safety. International Association for Food Protection Annual Virtual Meeting, Online, Oct. 26-28, 2020.
Steve Ricke: “Delivery of Bioinformatics in Poultry Processing” Poultry Science Annual Virtual Meeting, Online, July 20, 2020.
2019
Steve Ricke: “Optimizing Feed Additives in Poultry Using Microbiome Analyses”, Symposium on Gut Health in Production of Food Animals, Hilton St. Louis at the Ballpark, St. Louis, MO, Nov. 5, 2019.
Steve Ricke: “What is an Ideal Feed Additive for Broilers and How Can We Assess This? Keynote Presentation, 6th International Conference on Poultry Intestinal Health, Auditorium Del Massino Via Massimiliano Massino, 1 00144, Rome, Italy, Apr. 5, 2019.
Steve Ricke: “Application of Microbiome Sequencing in Food Processing Environments”, 16th Annual Conference of the Midsouth Computational Biology & Bioinformatics Society, McBios Informatics for Precision Medicine, UAB Informatics Institute. Hilton Birmingham at University of Alabama, Birmingham, AL, Mar. 29, 2019.
2018
Steve Ricke: “Review of Existing In – Feed Solutions to Reduce Antibiotic Dependence on Farm”, Symposium on Interventions to Reduce Antibiotic Resistance and Antibiotic Use in Animal Production, International Association or Food Protection – European Symposium on Food Safety, Stockholm, Sweden, Apr. 26, 2018.
Steve Ricke: “Probiotics in Animal Production – Historical and Current Perspectives”, Centers for Disease Control and Prevention, 1600 Clifton Road, Atlanta, GA, Feb. 2, 2018.
Maimaiti Rexiati, Mingming Sun and Wei Guo. RBM20 deficiency postpones skeletal muscle regeneration after injury and promotes fibrotic tissues formation. The Experimental Biology meeting, San Diego, CA., April 21-25, 2018.
2017
Steve Ricke: “Salmonella Vaccines and the Microbiome in Poultry – A New Food Safety Paradigm”, The Korean Society of Food Hygiene and Safety, The K Hotel, Seoul, South Korea, Nov. 10, 2017.
Steve Ricke: “Foodborne Salmonella in Poultry and Food Production: Research Strategies”, William C. Frazier Lecture, Food Research Institute – Spring Meeting, Pyle Center – University of Wisconsin, Madison, WI, May 17, 2017.
2016
Steve Ricke: “Stacking the Deck in the Gut – Current Status and Future Prospects of Prebiotics”, 59th Annual Meeting Puerto Rico Society of Microbiologists – American Society for Microbiology – Local Branch, Industrial Microbiology – From the Lab Bench to the Production Line and Beyond, Verdanza Hotel, 8020 Tartak Street, Isla Verde Carolina, Puerto Rico, May 27, 2016.
2015
Steve Ricke: “Developing Research Strategies for Controlling Salmonella in Food Production Systems”, Keynote Lecture –American Society for Microbiology Washington D.C. Branch and Capitol Area Food Protection Joint Fall Meeting, USDA National Agricultural Library, 10301 Baltimore Avenue, Baltimore, MD, Nov. 19, 2015.
Richards, M.P. Perez, D.M. Grunwald, E.W. Bak, K.H. and Park, S. 2015. Addressing oxidative rancidity in turkey muscle-An Update. March 18, 2015. Proceedings from the Midwest Poultry Federation Convention.
2014
Steve Ricke: “Salmonella – Current Research and New Directions”, Hot Topics in Food Microbiology Conference, Campden BRI, Chipping Campden Glos, UK, Oct. 28, 2014.
2013
Steve Ricke: “Application of Genomics and Metabolite Analysis to Assess Poultry Gastrointestinal Ecology Response to Prebiotics”, College of Food Science & Nutritional Engineering, East Campus, China Agricultural University, No. 17 Quinghua Donglu, Hai Dian District, Beijing, P.R. China, Nov. 14, 2013
2009
Richards, M.P. 2009. Addressing oxidative rancidity in turkey muscle. March 18, 2009. Proceedings from the Midwest Poultry Federation Convention.
2003
Richards, M.P., Kilic, B., Li, R. 2003. Effects of added mechanically separated turkey on quality of pre-cooked turkey products. March 19, 2003. Proceedings from the Midwest Poultry Federation Convention. pp. 66-71.
2000
Richards, M.P., Hultin, H.O. 2000. Effect of bleeding on lipid oxidation of fish muscle during storage and amounts of blood removed by different bleeding techniques. Proceedings of the 29th WEFTA Meeting; S.A. Georgakis, Ed.; Thessaloniki: Leptocarya-Piera, Greece; p. 287.
Selected Popular Press Articles
2019
O’Rourke, B.M. Carcass, Ultrasound shows, keys to youth livestock success. Wisconsin State Farmer. 2019
2017
O’Rourke, B.M. New youth animal education program benefits food quality, consumers, Farm Bureau Rural Route Magazine. 2017
2016
Ricke, S.C.2016. The future of livestock nutrition and alternatives to antibiotics. 77th Minnesota Nutrition Conference Proceedings, pp. 37-45.
2015
Baker, C.A., and S.C. Ricke. 2015. Biofilms, processing equipment, and efficacy of sanitization. Food Safety & Quality 22: 28-29.
Baker, C.A., S. H. Park, and S.C. Ricke. 2015. Salmonella poultry detection methods, advances. WATT Poultry USA 16: 30-32, 34-35.
Richards, M.P., Tatiyaborworntham, N. (2015). Investigating the use of PLA2 in ground proteins. The effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry, and pork. National Provisioner, 229 (1), 22-24.
Richards, MP. Perez, DM, Grunwald, EW, Bak, KH and Park, S. (2015). Update: Oxidative rancidity in turkeys. In Poultry Times (November 23 issue, 44-45).
2014
Ricke, S.C. 2014. Salmonella control from farm to fork. Food Science and Technology. 28: 27-29.
2012
Alali, W., P. Crandall, K. Gibson, D. Jaroni, G. Kostandini, S. Ricke, L. Trimble, S. Angioloni, and M. L. Davis. 2012. From food safety to economics: Processing your chickens for market. APPPA Grit Nov/DecIssue 72: 6-8, 10.
Park, S.H., S.C. Ricke and H.-Y. Kim. 2012. Bacteriophage: Alternatives for control of foodborne pathogens. Research Collection of Institute of Life Sciences & Resources Kyung Hee University, Yongin, Korea, 31: 15-19.
Park, S.H., S.C. Ricke and H.-Y. Kim. 2012. Insight into foodborne Salmonella. Research Collection of Institute of Life Sciences & Resources Kyung Hee University, Yongin, Korea, 31: 10-14.
2002
Claus, J.R. 2002. Shock treatment- shock waves are an effective tool for tenderizing meat. Meat&Poultry 48(12):61-63.
2001
Ricke, S.C. 2001. The state of maturity of the probiotics industry. pp. 64-67, In 26th Annual Poultry Service Industry Workshop, The Banff Centre, Banff, Alberta, Canada.
Ricke, S.C. 2001. Alternatives to antibiotics. pp. 58-62, In 26th Annual Poultry Service Industry Workshop, The Banff Centre, Banff, Alberta, Canada.
1998
Birkhold, K.G. Maciorowski and S.C. Ricke. 1998. Texas survey shows consumers remain wary of irradiation. Poultry & Egg Marketing Nov./Dec. 22-23.
Selected Research Posters
2020
Bodie, A., P. Rubinelli, A. Englishbey, S. Forgey, T. Stephens, and S. Ricke. 2020. Comparison of media for the detection of Campylobacter jejuni using a commercial RT-PCR system. Poultry Science Association Annual Virtual Meeting, Online, July 20th – 22nd.
Dittoe, D.K., K. M. Feye, and S. Ricke. 2020. Salmonella and Campylobacter influence the microbiota response of skin-on, bone-in chicken thighs treated with different antimicrobials. Poultry Science Association Annual Virtual Meeting, Online, July 20th – 22nd.
O’Rourke, B.M.; Kuber.P. Impactful federal and state reporting: Data points from a peer reviewed and industry supported national curricula”, Youth for the Quality Care of Animals (YQCA). 2020. Accepted for National Agriculture County Agricultural Agents (NACAA) and National Association of Extension 4-H Association (NAE4-HA).
2019
Wages, J.A., K.M. Feye, B.J. Bench, and S.C. Ricke. 2019. Next generation sequencing of subsamples used for traditional microbiological analysis of Campylobacter in broiler carcass rinsates collected with neutralizing buffered peptone water or buffered peptone water. Poultry Science Association Annual Meeting, Montreal, Québec, Canada, July 15th – 18th.
Feye, K.M., P.M. Rubinelli, H.O. Pavlidis, J.A. Byrd, W.E. Chaney, D.R. McIntyre, and S.C. Ricke. 2019. Changes to the microbiome may mediate the anti-Salmonella effects demonstrated by XPCTM, International Poultry Scientific Forum, Atlanta, GA, Feb. 11-12th.
2018
Feye, K.M., L. R. Meyer, H. Lekkala, D.R. Thompson and S.C. Ricke. 2018. Assessment of computer science and cybersecurity skills of undergraduate students interested in food safety. Poultry Science Association Annual Meeting, San Antonio, TX, July 22nd – 26th.
2017
Kim,S.A. S.H. Park, A.D. Wolfenden, B.M. Hargis, H.O. Pavlidis, D.R. McIntrye, and S.C. Ricke. 2017. Characterization of mixed bacterial populations in chicken ceca recovered from colonies on Campylobacter selective commercial media using 16S rRNA next generation sequencing. Poultry Science Association Annual Meeting, Orlando, FL, July 16th -20th.
2016
Kim, S.A., S.H. Park, and S.C. Ricke. 2016. Development of a rapid method to quantify Salmonella Typhimurium using a combination of MPN and qPCR with a shortened enrichment time. International Assoc. Food Prot. Annual Meeting, St. Louis, MO, July 31st– Aug. 3rd.
Kim, S.A., S.H. Park, S.I. Lee, and S.C. Ricke. 2016. Assessment of different microbial populations on chicken carcasses at various first processing steps using a next generation sequencing approach. Poultry Science Association Annual Meeting, New Orleans, LA, July 11th -14th.
Wages, J., J. Handley, S. H. Park, and S.C. Ricke. 2016. Comparison of indicator microbial populations occurring during multiple stages of commercial poultry carcass processing by conventional plating method and next generation sequencing. International Poultry Scientific Forum, Atlanta, GA, Jan. 26-27th.
O’Rourke, B.M. Wisconsin Youth Bacon Project. National Association of Extension 4-H Association (NAE4-HA). 2016.
2015
Baker, C.A., S.H.Park, and S.C. Ricke. 2015.Quantification and comparison of Salmonella Typhimurium and Heidelberg biofilm formation on plastic coupons. International Assoc. of Food Protection Annual Meeting, Portland, OR.
2014
O’Rourke, B.M., Ivey. D., Grenawalt, A., Borden, B., Hobson, P. Meat Animal Quality Assurance (MAQA) Impact Survey. 2014
Selected Other Publications
2020
Marketing Your Livestock Project: A Guide to Youth and Families, https://bit.ly/marketinglivestock 2020.
Gregory DeCroix, Jeff Sindelar, Heather White, and Michelle Miller. Food Supply in the Age of COVID-19. UW-Now. 19 May 2020
2019
Ricke, S.C., S.H. Park, and M.L. Davis. (Eds.) 2019. Microbial Transposon Mutagenesis: Protocols and Applications. Methods and Applications. Humana Press. Springer Science, New York, NY 183 pp.
Venkitanarayanan, K., S. Thakur, and S.C. Ricke (Eds.) 2019. Food Safety in Poultry Meat Production, Springer Science, New York, NY. 301 pp.
2017
Ricke, S.C. (Ed.) 2017. Achieving Sustainable Production of Poultry Meat- Volume 1 Safety, Quality and Sustainability. Burleigh Dodd Publishing, Cambridge, UK. 480 pp.
Ricke, S.C., G.G. Atungulu, S.H. Park, and C.E. Rainwater (Eds.) 2017. Food and Feed Safety Systems and Analysis. Elsevier Inc., San Diego, CA 406 pp
2016
Ricke, S.C. and R.K. Gast (Eds.). 2016. Producing Safe Eggs-The Microbial Ecology of Salmonella. Elsevier, Inc., San Diego, CA. 436 pp.
2015
Ricke, S.C., J.R. Donaldson, and C.A. Phillips (Eds.) 2015. Food Safety: Emerging Issues, Technologies and Systems. Academic Press, Elsevier, Inc., Oxford, UK, 449 pp.
2012
Ricke, S.C., E.J. Van Loo, M.G. Johnson and C.A. O’Bryan (Eds.), 2012. Organic Meat Production and Processing. Wiley Scientific/IFT, New York, NY 444 pp.
Callaway, T.R. and S.C. Ricke (Eds.), 2012. Direct Fed Microbials/Prebiotics for Animals: Science and Mechanisms of Action, Springer Science, New York, NY, 206 pp.
Tatiyaborworntham, N, Faustman, C, Yin, S, Ramanathan, R, Mancini, R.A, Suman, S.P, Beach, C.M, Maheswarappa, N.B, Grunwald, E.W. and Richards, M.P. (2012). Redox Instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxy-nonenal in vitro. J. Agric. Food Chem. 60, 8473-8483
Cai, H. and Richards, M.P. (2012). Site E14 in hemoglobins and myoglobins: A key residue that affects hemin loss and lipid oxidation capacity J. Agric. Food Chem. 60, 7729-7734.
Kathirvel, P.; Richards, M. P. (2012). Effect of a membrane permeable metal chelator on iron and hemoglobin-mediated lipid oxidation in washed fish muscle. Food Res. Intern. 48, 346-352.
Thiansilakul, Y., Benjakul, S., Grunwald, E.W, Richards, M.P., (2012). Retardation of myoglobin and hemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds. Food Chem. 134, 789-796.
Thiansilakul , Y., Benjakul, S., Park, S.Y., Richards, M.P. (2012). Characteristics of myoglobin and hemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypothalimichthys nobilis). Food Chem. 132, 892-900.
Grunwald, E.W. and Richards, M.P. (2012). Effects of hemopexin on hemin and hemoglobin-mediated lipid oxidation in washed fish muscle. LWT-Food Science and Technology. 46, 412-418
2011
Kwon, Y.M. and S.C. Ricke (Eds), 2011. High-Throughput Next Generation Sequencing: Methods and Applications. Methods in Molecular Microbiology 733 – Springer Protocols, Humana Press, New York, NY 308 pp.
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).
Gong, Y.; Krabbenhoft, D.P..; Ren, L.; Egelandsdal, B.; Richards, M.P. (2011). Mercury distribution and lipid oxidation in fish muscle: Effects of washing and isoelectric protein precipitation. J. Agric. Food Chem. 59, 11050-7.
Richards, M. P.; Kathirvel, P; Gong, YS.; Lopez-Hernandez, A; Walters, E.M. and Prather, R.S. (2011) Long chain omega-3 fatty acid levels in loin muscle from transgenic (fat-1 gene) pigs and effects on lipid oxidation during storage. Food Biotechnol. 25, 103-114.
Egelandsdal, B. Kathirvel, P.; Gong, Y.;Greaser, M.L, Richards. M.P. (2011). Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified washed cod system gives reduced formation of lipid oxidation products and increased degradation of proteins. LWT-Food Science and Technology. 44, 1005-1011.
Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle. J. Sci. Food Agric. 91, 1103-1110.
Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Eur. Food Res. Technol. 232, 221-230.
Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH. J. Food Sci. 76, C242-C249.
Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Food Chem. 124, 254-261.
2010
Ricke, S.C. and F.T. Jones (Eds), 2010. Perspectives on Food Safety Issues of Food Animal Derived Foods, University of Arkansas Press, Fayetteville, AR, 362 pp
Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2010). Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus _ O. niloticus) during iced storage. Food Chem 121, 1109-1119.
Egelandsdal, B. Ren, L.P.; Gong Y. Gong, Greaser, M.L, and Richards. M.P. (2010). Factors affecting solubilisation and oxidation of proteins during equine metmyoglobin-mediated lipid oxidation in extensively washed cod muscle. Food Chem. 122, 1102-1110.
Gong, Y; Parker R.S. and Richards, M.P. (2010). Factors affecting lipid oxidation in breast and thigh muscle from chicken, turkey and duck. J. Food Biochem. 34, 869-885.
2009
Sindelar, J. and A. Milkowski. 2009. Nitrite: A Healthy or Harmful Ingredient? American Meat Science Association. Reciprocation. 1(1):11.
2007
Claus, J.R. 2007. Color Changes in Cooked Beef. Fact sheet. National Cattlemen’s Beef Association.