From linewidth data of bulk (110) NiFe alloy single crystals (100 to 45 wt% Ni) at 19.5 and 26 GHz Landau‐Lifshits damping parameters were derived, which, except for 100% Ni, increase with temperature between — 196 °C and the Curie point. The λ values of the alloys are found to be considerably lower than for pure Ni. For 75% Ni, λ shows a very pronounced decrease with increasing degree of order. The λ dependence on frequency, temperature, alloy composition, and state of order is in qualitative agreement with a relaxation model on the basis of spin—orbit effects within a band picture proposed by Kamberský.

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Crystalline anisotropy constants K1 and g‐factors of Ni‐Fe alloys (100 to 45 wt% Ni) are derived from ferromagnetic resonance data of bulk single crystal disks with (110) surface. The temperature dependence of K1 for most of the alloys is adequately described by a M10‐law. Drastic deviations are found only for high Ni concentrations and for the ordered Ni3Fe phase. The g‐factors are found to be independent of temperature and, for 75% Ni in Fe, seem to decrease slightly with increasing degree of order.

The volatile profiles of broiled minced pork cutlets with different beef additions (0-15%) and a commercial product (i.e. containing also nonmeat ingredients) were investigated after separation and freezing of the inner part. Specific volatile compounds were used to distinguish the meat products from the product containing nonmeat ingredients. The volatile compounds were not correlated with the pH of the raw material. The fat oxidation predominated over nonenzymic reactions: pyrazines, pyrroles, oxazoles, thiophenes, and thiazoles, which are characteristic products of the Maillard reaction, were absent. The addition of 15% beef to the pork did not influence the profile of volatile compounds. ARTICLE HISTORY