UNIVERSITY OF WISCONSIN-MADISON

Meat Science Faculty

Jim Claus

Focus Area: Meat quality, meat color, postmortem tenderness, processed meats

Mark Richards

Focus Area: Poultry meat, lipid and pigment oxidation

Jeff Sindelar

Focus Area: Processed meats, food safety

Contact Person

Jim Claus
University of Wisconsin-Madison
Meat Science & Muscle Biology Laboratory
1805 Linden Dr. West
Madison, WI 53706
Email: clausjr@ansci.wisc.edu

Department of Animal Science website: http://www.ansci.wisc.edu/

Social Media

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@MeatScience: Now Hiring: Research Program Manager for USDA-inspected operations | Univ Wisconsin-Madison: Madison, Wisconsin |… https://t.co/LL2jzD654o
@MeatScience: The American Meat Science Association is seeking applicants to fill the position of Chief Executive Officer (CEO), https://t.co/Uz1j6Eyacj.
@MeatScience: Now Hiring: Professor and Department Head of Animal Sciences | Department of Animal Sciences: Fort Collins, Colorad… https://t.co/F2JyCyPc8Q
@MeatScience: Now Hiring: AMSA Chief Executive Officer | American Meat Science Association: Champaign, Illinois | https://t.co/uvW5yvkEh7 #jobs