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A. Regulatory Category (group results)

B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) (group results)

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E. Physical State, Shape or Form: all > Solid (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

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N. Contact Surface: all > Food Contact Surface Not Known

P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group > Human Food (group results)

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Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Extent Of Fat Trim

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 Shrimp, fried, dipped in egg, milk and breadcrumbs 
  
  
  
 
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B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal)
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E. Physical State, Shape or Form: Solid
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N. Contact Surface: Food Contact Surface Not Known
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P. Consumer Group/Dietary Use/Label Claim: Consumer Group > Human Food
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Extent Of Fat Trim
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled