Cold cuts and cured meats
Beef, dried, chipped, uncooked
Parameters
- Sodium
- 2,790 mg
- Salt, derived
- 7.09 %
- Water
- 53.8 g
- Brine concentration
- 11.65 %
- Moisture-protein ratio
- 1.73 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2705858. 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
= 2,790 / 1000 x 2.5420 = 7.092 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 7.092 / (7.092 + 53.8) = 11.647 %
MPR = water % / protein % = 53.8 / 31.1 = 1.730 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 31.1 | g |
| Total fat | 1.94 | g |
| Carbohydrate | 2.76 | g |
| Energy | 153.0 | kcal |
| Water | 53.8 | g |
| Calcium | 8.00 | mg |
| Iron | 2.42 | mg |
| Potassium | 235.0 | mg |
| Sodium | 2,790.0 | mg |
| Cholesterol | 79.0 | mg |
| Saturated fat | 0.95 | 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, cured, pastrami
- Beef, dried, chipped, cooked in fat
- Beef, prepackaged or deli, luncheon meat
- Beef, prepackaged or deli, luncheon meat, reduced sodium
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.