Sausages and Luncheon Meats
Bologna, chicken, pork
Parameters
- Sodium
- 1,240 mg
- Salt, derived
- 3.15 %
- Water
- 50.8 g
- Brine concentration
- 5.84 %
- Moisture-protein ratio
- 4.93 : 1
USDA FoodData Central, SR Legacy, FDC ID 173873. 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
= 1,240 / 1000 x 2.5420 = 3.152 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 3.152 / (3.152 + 50.8) = 5.842 %
MPR = water % / protein % = 50.8 / 10.3 = 4.932 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Carbohydrate | 4.19 | g |
| Energy | 336.0 | kcal |
| Protein | 10.3 | g |
| Iron | 1.12 | mg |
| Sodium | 1,240.0 | mg |
| Cholesterol | 87.0 | mg |
| Saturated fat | 9.86 | g |
| Total fat | 30.6 | g |
| Water | 50.8 | g |
| Calcium | 196.0 | mg |
| Potassium | 162.0 | 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
- Bologna, beef and pork, low fat
- Bologna, beef, low fat
- Bologna, chicken, pork, beef
- Bologna, chicken, turkey, pork
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.