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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

  • @MeatScience: RT @GHGGuru: This might become an interesting discussion, because folks are tired of food groups being compared by weight or volume or tota…
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  • @MeatScience: RT @NationalPork: The best way to ensure both a safe and delicious eating experience is with a meat thermometer! Make sure it’s accurate so…
  • @MeatScience: RT @natprovisioner: Join @MeatScience in Reno for the premiere Meat Science conference of the year. The 2021 Reciprocal Meat Conference wil…
  • @MeatScience: RT @uf_ansci: The 2020 @MeatScience iron chef contest inspired Kylie Phillips to incorporate product development and industry collaboration…