Pork, medallion or loin steak, separable lean, dry fried

Cooked pork from the midsection 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 after cooking.

The majority of proximates, vitamins and minerals are from a composite of 36 samples of pork medallion/loin 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 medallion/loin steak from the same program. P, S, biotin, Cl and ATOC are imputed from a composite sample of 10 purchases of pork loin chop 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.