Pork, leg steak (rump), separable fat, dry fried

Cooked internal and external separable fat from 1 cut (rump) from the hind portion of the carcase. Dry fried, as purchased, to an internal temperature of ~70C with a small amount of pork fat, then dissected.

The majority of proximates, vitamins and minerals are from a composite of fat dissected from 36 samples of pork rump steak 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 raw pork rump steak from the same program. P, S, biotin, Cl and ATOC are imputed from a composite sample of fat dissected from 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 & Ni are from samples of pork chop purchased raw nationally in 2004 and cooked in the laboratory (22nd ATDS). Se is from both APL 2007 and 22 ATDS. Starch, fibre, individual sugars, b-carotene and ethanol imputed with value of zero.