Sausages and Luncheon Meats
Beef, chopped, cured, smoked
Parameters
- Sodium
- 1,260 mg
- Salt, derived
- 3.20 %
- Water
- 68.9 g
- Brine concentration
- 4.44 %
- Moisture-protein ratio
- 3.41 : 1
USDA FoodData Central, SR Legacy, FDC ID 170607. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record
How the derived figures were obtained
salt % = sodium mg / 1000 x 2.5420 / 100 x 100
= 1,260 / 1000 x 2.5420 = 3.203 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 3.203 / (3.203 + 68.9) = 4.442 %
MPR = water % / protein % = 68.9 / 20.2 = 3.411 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Energy | 133.0 | kcal |
| Protein | 20.2 | g |
| Iron | 2.85 | mg |
| Sodium | 1,260.0 | mg |
| Cholesterol | 46.0 | mg |
| Saturated fat | 1.81 | g |
| Water | 68.9 | g |
| Calcium | 8.00 | mg |
| Potassium | 377.0 | mg |
| Total fat | 4.42 | g |
| Carbohydrate | 1.86 | g |
What these figures do and do not say
The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.
Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.
Nearby entries
- Beef, bacon, reduced sodium, cooked
- Beef, bologna, reduced sodium
- Beef, corned
- Beef, cured, breakfast strips, cooked
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.