James R. Claus
Professor of Meat Science | Animal and Dairy Sciences
Meat science and technology. Fresh meat quality, muscle pigment chemistry, tenderness, and processed meats technology relative to red meats and poultry.
(608) 262-0875
1933 Observatory Drive, 2120
Meat Science & Animal Biologics Discovery Building
- Brief Biography and Expertise: James R. Claus is a Professor, Dept. of Animal and Dairy Sciences, University of Wisconsin-Madison. Ph.D. Food Science (1989, U.S.D.A. Food Science Fellowship) and M.S. Animal Science (1982), Kansas State University; B.S. Animal Science (1980), University of Connecticut. Full Professor (2012-present) and Associate Professor (1999-2011) at UW-Madison. Director of the Meat Science and Muscle Biology laboratory, UW-Madison (2009-17). Associate Professor (1995-99) and Assistant Professor (1989-95), Dept. of Food Science and Technology, Virginia Tech. Meat industry employment: quality control manager (1984, Carriage Hill Foods, division of Superior Brand Meats Incorporated, SBM), food technologist (1983, Sugardale Foods, SBM) and, production supervisor (1982, Patrick Cudahy). Served as an Associate Editor, Journal of Muscle Foods. Serves on editorial board of Meat Science. Professional member, American Meat Science Association (AMSA) and served as one of the Directors of this association. Received AMSA’s Signal Service Award (2021), Distinguished Teaching Award (2015), and Achievement Award (1995). Chaired AMSA Conference (1999) and co-host chair (UW-Madison, 2014).
Brief description of your duties: My appointment in the Department of Animal & Dairy Sciences in the College of Agriculture and Life Sciences involves maintaining a productive research program that: 1) contributes impactful new meat science knowledge to this scientific field, 2) discovers new information that enables the meat industry to improve meat quality and food safety, and 3) provides high-quality research experiences to graduate students so they are well-prepared for future employment opportunities. In terms of formal classroom instruction, I am the sole instructor responsible for teaching two laboratory intense courses that include the Introduction to Meat Science and Technology (AN SCI 305, 4C) and Commercial Meat Processing (AN SCI 515, 2C). As a faculty member of the Department of Animal & Dairy Sciences and a faculty member within the Meat Science & Animal Biologics Discovery (MSABD) program, I expect to be involved with the Department’s executive committee along with providing support in selected other committees as well as serving on those specific to MSABD. When needs arise I would also participate on college and university committees. Although I do not have an extension appointment, I help contribute to MSABD’s extension program by contributing invited lectures and invited laboratory demonstrations.
- Sheng, S., Silva, E. M., Tarté, R., & Claus, J. R. (2025). Residual nitrite and nitrate in processed meats and meat analogues in the United States: composition, processing, geographical influence factors. Science Communications, 15(3269). https://doi.org/10.21203/rs.3.rs-5349668/v1
- Sheng, S., Silva, E. M., Tarte, R., Ricke, S. C., & Claus, J. R. (2025). Organic and conventional alternative curing ingredients effects on quality and sensory attributes of deli-style Turkey. Poultry Science. Published. https://doi.org/10.1016/j.psj.2025.105370
- Sheng, S., Silva, E. M., Ricke, S. C., & Claus, J. R. (2025). Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients. Npj Science of Food. Published. https://doi.org/10.1038/s41538-025-00545-1
- Sheng, S., Ricke, S. C., Silva, E. M., & Claus, J. R. (2025). Impact of organic and conventional vegetable‐based curing ingredients on frankfurter quality and sensory attributes. Food Science & Nutrition. Published. https://doi.org/10.1002/fsn3.70148
- Al, S., Franzen, A. J., Hwang, K., Campbell, R. E., Glass, K., Vogel, K. D., & Claus, J. R. (2025). Goat carcass vascular rinsing supplemented with bacteriophage and peracetic acid effects on Salmonella reduction in lymph nodes. Journal of Food Science, 90(4). https://doi.org/10.1111/1750-3841.70203
- Sheng, S., Silva, E. M., Ricke, S. C., & Claus, J. R. (2025). Characterization of volatilized compounds in conventional and organic vegetable-source alternative meat-curing ingredients. Molecules, 40(835). https://doi.org/10.3390/molecules30040835
- Mickelson, M. A., Warner, R. D., Polkinghorne, R. J., Seman, D. L., Crump, P. M., & Claus, J. R. (2024). Carcass chilling method and electrical stimulation effects on meat quality and color in lamb. Meat Science, 219, 109662. https://doi.org/10.1016/j.meatsci.2024.109662
- Hwang, K., Al, S., Campbell, R. E., Glass, K., Vogel, K. D., & Claus, J. R. (2024). An experimental infection model in sheep and goats to evaluate Salmonella colonization in deep tissue lymph nodes and after carcass vascular rinsing with bacteriophages in goats. Journal of Food Protection, 87(8), 100312. https://doi.org/10.1016/j.jfp.2024.100312
- Claus, J. R., & Jeong, J. Y. (2023). Limiting pink discoloration in cooked ground turkey in the absence or presence of sodium tripolyphosphate produced from presalted and stored raw ground breasts. Food Science of Animal Resources, 43(2), 331–345. https://doi.org/10.5851/kosfa.2023.e1
- King, D. A., Hunt, M. C., Barbut, S., Claus, J. R., Cornforth, D. P., Joseph, P., Kim, Y. H., Lindahl, G., Mancini, R. A., Nair, M. N., Merok, K. J., Milkowski, A., Mohan, A., Pohlman, F., Ramanathan, R., Raines, C. R., Seyfert, M., Sørheim, O., Suman, S. P., & Weber, M. (2023). American Meat Science Association Guidelines for Meat Color Measurement. Meat and Muscle Biology, 6(4). https://doi.org/10.22175/mmb.12473
- AN SCI 299: Independent Study
- AN SCI 305: Intro – Meat Sci & Technology
- AN SCI 399: Coord Intrnshp/Cooprtv Educ.
- AN SCI 515: Commercial Meat Processing
- AN SCI 699: Special Problems
- AN SCI 799: Practicum – Animal Sci Tchng.
- AN SCI 990: Research
- DY SCI 990: Research