Sausages and Luncheon Meats
Beef, cured, corned beef, canned
Parameters
- Sodium
- 897 mg
- Salt, derived
- 2.28 %
- Water
- 57.7 g
- Brine concentration
- 3.80 %
- Moisture-protein ratio
- 2.13 : 1
USDA FoodData Central, SR Legacy, FDC ID 170602. 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
= 897 / 1000 x 2.5420 = 2.280 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.280 / (2.280 + 57.7) = 3.802 %
MPR = water % / protein % = 57.7 / 27.1 = 2.129 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Calcium | 12.0 | mg |
| Potassium | 136.0 | mg |
| Total fat | 14.9 | g |
| Carbohydrate | 0.00 | g |
| Energy | 250.0 | kcal |
| Water | 57.7 | g |
| Protein | 27.1 | g |
| Cholesterol | 86.0 | mg |
| Saturated fat | 6.18 | g |
| Iron | 2.08 | mg |
| Sodium | 897.0 | mg |
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, cured, corned beef, brisket, cooked
- Beef, cured, corned beef, brisket, raw
- Beef, cured, dried
- Beef, cured, luncheon meat, jellied
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.