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Comparison of Original Rongey Emulsion Stability Test to Modern Methods

The objective of this project was to compare modern cook loss determination techniques to the original Rongey Emulsion Stability Test that collects fat, water and solids, also known as cook loss, in the bottom portion of a special tube. The Rongey Test used glass Wierbicki centrifuge tubes that come to a point at the bottom and has room to collect the cook loss whereas modern methods use plastic centrifuge tubes do not have this same point but can spin in the centrifuge for much longer and at higher speeds. Meat batter samples were added to each of these tubes, boiled for thirty minutes, spun in each of the centrifuge devices for five minutes and cook loss totals were collected and separated for measurement.

Original Rongey Emulsion Stability Flyer













Duration: 05/13/2020

Principal Investigator(s): Dr. Rodrigo Tarte, Show-Ling Lee