Pork, forequarter, separable fat, barbecued

Cooked internal and external fat from 3 cuts (chop, roast and neck) from the forequarter of the carcase. barbecued or roasted, as purchased, without additional oil or fat, then dissected.

The majority of proximates, vitamins, minerals and fatty acids are from a composite of fat dissected from 10 purchases each of 3 cuts (forequarter chop, forequarter roast, neck roast) 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 from samples of pork chop purchased raw nationally in 2004 and cooked in the laboratory (22nd ATDS). Se is from both APC 1995 and 22nd ATDS. Starch, fibre, B-carotene, individual sugars and ethanol imputed with value of zero.