Sausages
Beef sausage with cheese
Parameters
- Sodium
- 922 mg
- Salt, derived
- 2.34 %
- Water
- 50.8 g
- Brine concentration
- 4.41 %
- Moisture-protein ratio
- 3.72 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2706172. 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
= 922 / 1000 x 2.5420 = 2.344 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.344 / (2.344 + 50.8) = 4.414 %
MPR = water % / protein % = 50.8 / 13.7 = 3.718 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 13.7 | g |
| Total fat | 28.5 | g |
| Carbohydrate | 3.75 | g |
| Energy | 341.0 | kcal |
| Water | 50.8 | g |
| Calcium | 138.0 | mg |
| Iron | 1.47 | mg |
| Potassium | 257.0 | mg |
| Sodium | 922.0 | mg |
| Cholesterol | 64.0 | mg |
| Saturated fat | 11.7 | 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
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.