Sausages and Luncheon Meats

Frankfurter, beef, low fat

Parameters

Sodium: 744 mg
Salt, derived: 1.89 %
Water: 63.8 g
Brine concentration: 2.88 %
Moisture-protein ratio: 5.32 : 1

USDA FoodData Central, SR Legacy, FDC ID 167696. 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
            = 744 / 1000 x 2.5420 = 1.891 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 1.891 / (1.891 + 63.8) = 2.879 %
MPR         = water % / protein % = 63.8 / 12.0 = 5.317 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Carbohydrate	1.60	g
Water	63.8	g
Calcium	8.00	mg
Potassium	129.0	mg
Protein	12.0	g
Iron	1.15	mg
Cholesterol	40.0	mg
Energy	140.0	kcal
Total fat	9.50	g
Sodium	744.0	mg
Saturated fat	1.53	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, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.