EDUCATION:

BS,University of Connecticut, Animal Science 1980
MS Kansas State University, Animal Science 1982
PhD, Kansas State University, Animal Science 1982

TEACHING:

An Sci 101 Introductory Animal Science, invited lectures
An Sci/Food Sci 515 Commercial Meat Processing

RECENT PUBLICATIONS:

Kılıç B, Şimşek A, Claus JR, Atılgan E, Bilecen D. Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat. . J Food Sci. 2016 Feb;81(2):C359-68. Epub 2016 Jan 11.

Kılıç B, Simşek A, Claus JR, Atılgan 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 Sci 97(1):93-103.

Claus JR, Du C. 2013. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type. Meat Sci. 2013 Nov;95(3):526-35. Epub 2013 May 25.

Sickler ML, Claus JR, Marriott NG, Eigel WN, Wang H. 2013. Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey. Meat Sci. 95(2):376-80. Epub 2013 Apr 15.

Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. 2011. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 2011 Jul;88(3):454-61. Epub 2011 Feb 2.

Vogel KD, Claus JR, Grandin T, Oetzel GR, Schaefer DM. 2011. Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cows.J Anim Sci. 89(2):538-48. Epub 2010 Oct 8.

Jeong JY, Claus JR. 2011.Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.Meat Sci. 87(1):1-6. Epub 2010 Aug 17.

Jeong JY, Claus JR. 2010. Color stability and reversion in carbon monoxide packaged ground beef.Meat Sci. 85(3):525-30. Epub 2010 Mar 2.

Claus JR, Sawyer CA, Vogel KD. 2010. Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast.Meat Sci. 84(4):755-9. Epub 2009 Dec 14.

PATENTS

Meat tenderization methods and systems
Publication date: 2007-11-01 Patent application number: US20070254579 A1

Method to reduce pink color in light colored, cooked, uncured meats
Publication date: 2006-11-16 Patent application number: US20060257537 A1