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Composition of Australian red meat 2002 1. Gross composition



Composition of Australian red meat 2002 1. Gross composition



Food Australia 58(4): 173-181



This study aimed to update data on the gross composition of Australian red meat to reflect changes in butchering practices since the 1980s and 1990s when the current values were derived. Australian retail samples of 15 beef, 11 lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne.

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