Jeffrey Sindelar is an associate professor of animal sciences and Extension meat specialist. As the only meat Extension specialist in Wisconsin, Jeff supports about 375 state inspected processors and locker shops, as well as larger federally inspected companies. He also teaches workshops and short courses on the topics of meat processing, ingredient functionality, thermal processing, and food safety.
Jeff joined Extension as a meat specialist in the Department of Animal Sciences in 2007. In 2016, he was named one of the 25 future icons of the meat industry by The National Provisioner. His signature accomplishment thus far has been the Wisconsin Master Meat Crafter Program, a first-of-its-kind meat-processing certification program held at the University of Wisconsin Meat Science Laboratory.
This study investigated the effectiveness of cooking processes that incorporated hydrated-surface lethality steps for ensuring the reduction of Salmonella on the surfaces of meat and poultry products cooked using short-time, high-temperature impingement oven processes.
Information and resources to assist in establishing a meat business that adheres to state and federal regulations.
Information and resources about processing meat products.
How you handle venison just after the kill can have a tremendous impact on the safety and quality of the final product. Proper care must be taken as soon as you down the deer.
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs. Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage. Nitrite also gives cured meats their characteristic color and flavor.
