Pork, forequarter shoulder, separable lean, barbecued

Cooked pork from the forequarter of the carcase. barbecued, as purchased, for 75 minutes without additional oil or fat. All possible internal and external separable fat removed after cooking.

The majority of proximates, vitamins and minerals are from a composite of 10 samples of pork forequarter shoulder roast purchased raw from supermarkets and butchers across Sydney in 1994 and cooked in the laboratory (Aust Pork Corporation, 1995). Fatty acids were determined in a composite sample of 10 different cooked pork cuts from the same program. 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 APC 1995 and 22nd ATDS. Starch, fibre, B-carotene, retinol, individual sugars and ethanol imputed with value of zero.