Pork, leg steak (round, rump, topside, silverside), separable lean, dry fried

Cooked lean muscle meat from 4 cuts (round, rump, topside and silverside) from the hind portion of the carcase. Dry fried, as purchased, to an internal temperature of ~70C with a small amount of pork fat. All possible internal and external separable fat removed.

The majority of proximates, vitamins and minerals are from a composite of 36 samples each of 4 pork leg steaks (round, rump, topside, silverside) purchased raw from both supermarkets and butchers in Perth, Brisbane and Melbourne in 2005 and cooked in the laboratory (Aust. Pork Ltd, 2007). Fatty acids are imputed from the same 4 raw cuts from the same program. P, S, biotin, Cl and ATOC are imputed from a composite sample of 10 purchases each of 3 cuts of pork leg steaks purchased raw from supermarkets and butchers across Sydney in 1994 and cooked in the laboratory (Aust Pork Corporation, 1995). As, Cd, Hg and Pb are imputed from samples of pork chop purchased raw nationally in 1996 and cooked in the laboratory (AMBS, 1996). Cr, I, Mo and Ni are imputed from samples of pork chop purchased raw nationally in 2004 and cooked in the laboratory (22nd ATDS). Se is from both APL 2007 and 22nd ATDS. Starch, fibre, individual sugars, b-carotene and ethanol imputed with value of zero.