Pork, loin roast, separable fat, roasted

Cooked internal and external separable fat from the midsection of the carcase. Oven roasted, as purchased, at 180C to an internal temperature of ~75C, then dissected.

The majority of proximates, vitamins and minerals are from a composite of fat dissected from 36 samples of pork loin roast 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 loin roast from the same program. P, S, biotin, Cl and ATOC from a composite sample of 10 purchases of loin chop purchased from supermarkets and butchers across Sydney in 1994 (Aust. Pork Corporation, 1995). Se, Cr, Mo, Ni, I from composite sample of grilled pork chop from 22 ATDS in 2005. As, Cd, Hg and Pb are imputed from samples of pork chop purchased raw nationally in 1996 and cooked in the laboratory (AMBS, 1996). Se is from both APL 2007 and 22nd ATDS. Starch, fibre, individual sugars, b-carotene and ethanol imputed with value of zero.