Pork, mince, as purchased, dry fried

Cooked lean pork mince, as purchased, likely to be from leg or shoulder. Dry fried for 5 minutes with a small amount of pork fat.

The majority of proximates, vitamins and minerals are from 2 programs: (1) composite of 36 samples of unspecified pork mince purchased raw from both supermarkets and butchers in Perth, Brisbane and Melbourne in 2005 and cooked in the laboratory (Aust. Pork Ltd, 2007); and (2) composite sample of 8 samples of pork mince purchased raw in Melbourne in 2006 and cooked in the laboratory (AIP, 2006). Cu, Zn and Se are also from samples of unspecified pork mince purchased raw nationally in 2004 and cooked in the laboratory (AMBS, 1994). As, Sb, Pb, Hg and Cd are from AMBS 1994 only. I and Se are from samples of pork mince sampled nationally in 2005 (22nd ATDS). Cr, Mo and Ni are from 22nd ATDS only. Fatty acids are imputed from raw pork mince from the APL 2007 program. ATOC, S, biotin and CL are from a composite sample of 10 purchases of unspecified pork mince purchased from supermarkets and butchers across Sydney in 1994 (Aust. Pork Corporation, 1995). Starch, fibre, individual sugars, b-carotene and ethanol imputed with value of zero.