Pie, savoury, meat, commercial, individual size

Commercially produced meat-based (usually beef and/or mutton) filling enclosed in a single layer or pastry, ready to eat.

Na, fat and fatty acids were determined in 16 individual samples of meat pies purchased from bakeries and supermarkets in NSW, WA and NZ in 2009 (2008 TFA program). I was determined in 10 individual samples of meat pies purchased from bakeries and supermarkets in NSW as part of the same program. Proximates, vitamins and fatty acids were derived from individual and composite analysis of 3 brands of individual sized meat pies (1x Woolworth's Home Brand, 1x Herbert Adams, 1x Amesbury Bakeries) and 1 sample of family sized meat pie (Black & Gold) purchased in VIC, SA, NSW and QLD in 2008 and baked according to label directions (2008 KFP). Proximates, vitamins, minerals and tryptophan were also derived from a composite of 10 purchases of ready-to-eat individual meat pies (4x Michels Patisserie, 6x local bakery) purchased nationally in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - KFP). Cl, S, F and biotin were determined from composite analysis of 8 samples (3x bakeries, purchased ready to eat; 1x Black & Gold, 1x Balfours, both purchased fresh and heated in the laboratory; 1x Four n Twenty, 1x Gibbs, 1x Foodland, all purchased frozen and heated in the laboratory) purchased from 5 outlets in Adelaide (1993 - Cereal Catch-Up Program). Cholesterol, K, Ca, Fe, Zn and Mg were determined in 10 analyses of 19 purchases (10x unbranded, Big Ben, Scotts and Betabake all purchased ready to eat; Banquet, Woolworths, Wedgwood, Adams, Farmland and Fine Fare all purchased frozen and heated in the laboratory) purchased in Sydney (Wills et al., 1981). As, Cd, Cu, Hg, Pb, Sb, Se, Sn and Zn determined in 3 composites of 9 purchases (2000 - 19th ATDS). Ca, Cl, Cr, I, K, Fe, Mn, Na, Ni, P, and Se determined in 6 purchases from SA, NSW and Victoria (2004 - 22nd ATDS). Note low sum of proximates - data should be used with caution.