R
R. L. Saffle
Researcher at University of Georgia
Publications - 12
Citations - 351
R. L. Saffle is an academic researcher from University of Georgia. The author has contributed to research in topics: Emulsion & Sodium. The author has an hindex of 10, co-authored 12 publications receiving 342 citations.
Papers
More filters
Journal ArticleDOI
A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats
John A. Carpenter,R. L. Saffle +1 more
TL;DR: In this article, a simple method was developed for estimating the emulsifying capacity of protein extracts, based on several variables, such as the amount of soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the initial amount of oil initially added.
Journal ArticleDOI
STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein
J. C. Acton,R. L. Saffle +1 more
TL;DR: In this article, surface tension responses for solutions of salt-soluble protein from cow meat, beef hearts, beef cheek meat, pork trim and pork cheek meat were found to follow the Type III curves assigned to surface active agents.
Journal ArticleDOI
Emulsifying capacity of muscle protein: phase volumes at emulsion collapse
J. C. Acton,R. L. Saffle +1 more
Journal ArticleDOI
Quantitative determination of combined hemoglobin and myoglobin in various poultry meats
Journal ArticleDOI
Effect of smokehouse temperature, humidity and air velocity on rate of heating and quality of frankfurters
TL;DR: The effects of air velocity, relative humidity, temperature and presence of glucono delta lactone (GDL) on the quality of frankfurters were evaluated by.