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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/

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