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» Authors » Jeffrey J Sindelar

Jeffrey J Sindelar

Explore the profile of Jeffrey J Sindelar including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 17
Citations 193
Followers 0
Related Specialties
Nutritional Sciences
Environmental Health
Top 10 Co-Authors
Andrew L Milkowski
Kathleen A Glass
Amanda M King
Scott A Rankin
Dennis L Seman
Matthew J Terns
Lindsey M McDonnell
Takuya Sato
Megan M McGough
Charles W Kaspar
Published In
J Food Prot
Meat Sci
J Food Sci
Nitric Oxide
Affiliations
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Recent Articles
11.
Human safety controversies surrounding nitrate and nitrite in the diet
Sindelar J, Milkowski A
Nitric Oxide . 2012 Apr; 26(4):259-66. PMID: 22487433
Nitrate and nitrite are part of the human diet as nutrients in many vegetables and part of food preservation systems. In the 1950s and 1960s the potential for formation of...
12.
Reducing sodium levels in frankfurters using a natural flavor enhancer
McGough M, Sato T, Rankin S, Sindelar J
Meat Sci . 2012 Feb; 91(2):185-94. PMID: 22330943
Sodium chloride (NaCl; salt) contributes to important quality and food safety properties of processed meats. However, renewed interest exists in reducing sodium in the human diet. This study investigated quality...
13.
Reducing sodium levels in frankfurters using naturally brewed soy sauce
McGough M, Sato T, Rankin S, Sindelar J
Meat Sci . 2012 Jan; 91(1):69-78. PMID: 22243657
Sodium chloride (NaCl; salt) serves important functions in processed meats, contributing to desirable quality and food safety characteristics; however, renewed interest exists in reducing sodium in the human diet despite...
14.
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate
Sindelar J, Prochaska F, Britt J, Smith G, Osburn W
Meat Sci . 2011 Nov; 65(4):1223-30. PMID: 22063764
An identified challenge in using sow loins as a raw material for value added enhanced whole muscle products is to eliminate or minimize objectionable atypical aromas and flavors ("sow taint,"...
15.
Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages
Terns M, Milkowski A, Claus J, Sindelar J
Meat Sci . 2011 Feb; 88(3):454-61. PMID: 21349652
A process of "natural curing" utilizes vegetable juice/powder and a nitrate reducing starter culture to generate cured meat characteristics. The objective was to determine the effect varying levels of a...
16.
Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages
Terns M, Milkowski A, Rankin S, Sindelar J
Meat Sci . 2011 Feb; 88(2):311-8. PMID: 21303726
Indirect curing is a process that utilizes ingredients high in naturally occurring nitrate and a nitrate reducing bacterial starter culture (SC) to provide quality and sensory attributes similar to nitrite-added...
17.
Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky
Sindelar J, Terns M, Meyn E, Boles J
Meat Sci . 2010 Jun; 86(2):298-303. PMID: 20510525
"Natural curing" is accomplished by use of vegetable juice/powder high in naturally occurring nitrates combined with a nitrate reducing starter culture to result in indirectly "cured" products. Since the starter...