Veal, stir-fry strips, separable lean, dry fried

Cooked veal, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Proximates, minerals and fatty acids are from a composite of 10 samples of veal stir-fry strips purchased raw from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Vitamins are from a pooled sample of stir-fry, diced, cutlet and leg steak cuts using the samples gathered for proximate analysis (MLA 2007). Iodine is from the 22nd ATDS, 2004 value for Beef, steak, grilled, separable lean. Tryptophan is imputed from mince and rump steak samples from the 2006 and 2008 Key Foods Programs. Starch, fibre, individual sugars, vitamin C and ethanol are imputed zero.