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| Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results) |
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| | Cereals, farina, enriched, quick (1-3 minutes), cooked with water, without salt | | | | | | | | | | |
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| E. Physical State, Shape or Form: Solid > Divided Or Disintegrated |
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| Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish |
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| | Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled | | | | | | | | | | |
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| | Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled | | | | | | | | | | |
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| | Fish, salmon, sockeye, canned, drained solids with bone | | | | | | | | | | |
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| | Fish, salmon, sockeye, cooked, dry heat | | | | | | | | | | |
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| | Beef, cured, thin-sliced beef | | | | | | | | | | |
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| | Tuna, light, canned in oil | | | | | | | | | | |
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| | Chicken, broilers or fryers, meat and skin, cooked, fried, flour | | | | | | | | | | |
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| | Pork, bacon, rendered fat, cooked | | | | | | | | | | |
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