EDUCATION:

BS, Animal Science, University of Nebraska-Lincoln, 1999
MS, Animal Science, Michigan State University, 2002
PhD, Meat Science, Iowa State University, 2006

EXTENSION ACTIVITIES

Workshop/short courses on the topics of meat processing, ingredient functionality, thermal processing, and food safety (please see website for current opportunities)

- Fresh Meats School: 2010, 2012, 2014
- Cooked & Emulsified Sausage School: 2011, 2013
- Meat Curing School: 2011, 2013
- Fermented & Dry Cured Meat Products School: 2011, 2013
- Food Safety & Meat Microbiology School: 2010, 2012, 2014
- Developing and Implementing HACCP in Meat and Poultry Plants: 2009-present (annually)
- West Liberty Foods Thermal Processing Summit: 2012
- Thermal Processing Workshop: 2009, 2011
- Wisconsin Meat Processing School: 2007-present (annually)
- HACCP Plan Reassessment Seminars for E. coli O157:H7 in Beef Operations: 2008
- Basic HACCP for Meat and Poultry Establishments (10 courses): 2007, 2008

RECENT PUBLICATIONS:

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 (accepted Dec. 2014).

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.

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 with Alternate Curing Systems and Clean Label Antimicrobials. Journal of Food Protection 77(10): 1787-1793.

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. Validation of Antimicrobial Interventions for Small and Very Small Processors: A How-to Guide to Develop and Conduct Validations. Food Protection Trends, Vol 33, No. 2, p. 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

King, A.M., R.P. McMinn, K.A. Glass, A.L. Milkowski, and J.J. Sindelar. 2013. Developing Time-Temperature Thermal Processing Guidelines for Ready-to-Eat Meat and Poultry Products. International Congress of Meat Science and Technology; Izmir, Turkey (August 2013).

McMinn, R.P., A.M. King, J.J. Sindelar, R. Hanson. K. A., and Glass. 2013.   Validation of D- and Z- Values for Listeria Monocytogenes, Salmonella, and Shiga-toxin Producing Escherichia coli in Ready-to-Eat Meat and Poultry Products.  Food Research Institute. 2013 Spring Meeting, Madison, WI (May 2013).

King, A.M., R.P. McMinn, A.L. Milkowski, and R. Hanson K.A. Glass, J.J. Sindelar. 2013. Validation of D- and Z- Values for Listeria Monocytogenes, Salmonella, and Shiga-toxin Producing Escherichia coli in Ready-to-Eat Meat and Poultry Products.  Reciprocal Meat Conference; Auburn, AL (June 2013).

McGough MM, Sato T, Rankin SA, Sindelar JJ. Reducing sodium levels in frankfurters using naturally brewed soy sauce. Meat Sci. 2012 May;91(1):69-78. doi: 10.1016/j.meatsci.2011.12.008. Epub 2011 Dec 22.

McGough MM, Sato T, Rankin SA, Sindelar JJ. Reducing sodium levels in frankfurters using a natural flavor enhancer. Meat Sci. 2012 Jun;91(2):185-94. Epub 2012 Jan 27.

McMinn. R. P., J.J. Sindelar, and K.A. Glass. 2012. Thermal Inactivation of Listeria monocytogenes, Salmonella and Shiga-Toxin Producing E. coli in Ready-to-Eat Roast Beef. Food Research Institute 2012 Spring Meeting; Madison, WI (May 2012).

McMinn. R. P., J.J. Sindelar, and K.A. Glass. 2012. Thermal Inactivation of Listeria monocytogenes, Salmonella and Shiga-Toxin Producing E. coli in Ready-to-Eat Roast Beef. Food Research Institute International Association for Food Protection; Providence, RI (July 2012).

King, A.M., R.P. McMinn, J.J. Sindelar, K.A. Glass, and R. Hanson. 2012. Thermal Inactivation of Listeria monocytogenes, Salmonella and Shiga-Toxin Producing E. coli in Ready-to-Eat Ham and Turkey Breast.  Reciprocal Meat Conference; Fargo, ND (June 2012).

Sindelar, J.J. and A.L. Milkowkski. 2012. Human Safety Controversies Surrounding Dietary Nitrate and Nitrite. Nitric Oxide, 26(4): 259-266).

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.

Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 2011 Jun;88(2):311-8.

Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. 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.

Sindelar JJ, Terns MJ, Meyn E, Boles JA. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky. Meat Sci. 2010 Oct;86(2):298-303.