Jeffrey J. Sindelar, Ph.D.
Affiliations: | 2006 | Iowa State University, Ames, IA, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Jeffrey Sindelar"Parents
Sign in to add mentor| Joseph C. Cordray | grad student | 2006 | Iowa State | |
| (Investigating uncured no nitrate or nitrite added processed meat products.) | ||||
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Publications
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| Price EM, Rankin SA, Horiba T, et al. (2021) Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce Meat and Muscle Biology. 5 |
| Sindelar J, Glass K, Hanson R, et al. (2019) Validation of lethality processes for products with slow come up time: Bacon and bone-in ham Food Control. 104: 147-151 |
| McMinn RP, King AM, Milkowski AL, et al. (2018) Processed Meat Thermal Processing Food Safety—Generating D-Values for Salmonella, Listeria monocytogenes, and Escherichia coli. Meat and Muscle Biology. 2 |
| King AM, Ohman CE, Hemelryk BV, et al. (2014) Impacts of Withdrawal Periods of Dried Distillers Grains with Solubles on Quality Attributes of Fresh Pork Bratwursts and Bacon Journal of Food Quality. 37: 371-382 |
| McDonnell LM, Glass KA, Sindelar JJ. (2013) Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. Journal of Food Protection. 76: 1366-76 |
| Terns MJ, Milkowski AL, Claus JR, et al. (2011) Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Science. 88: 454-61 |
| Terns MJ, Milkowski AL, Rankin SA, et al. (2011) Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Science. 88: 311-8 |
| Sindelar JJ, Terns MJ, Meyn E, et al. (2010) Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky. Meat Science. 86: 298-303 |
| Sindelar JJ, Cordray JC, Sebranek JG. (2008) Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams Animal Industry Report. 654: 8 |
| Sindelar JJ, Cordray JC, Sebranek JG. (2008) Consumer Acceptance of Commercial Natural and/or Organic Processed Meats Animal Industry Report. 654: 7 |