Sausages and Luncheon Meats

Frankfurter, beef, unheated

Parameters

Sodium: 872 mg
Salt, derived: 2.22 %
Water: 54.6 g
Brine concentration: 3.90 %
Moisture-protein ratio: 4.67 : 1

USDA FoodData Central, Foundation, FDC ID 323121. 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
            = 872 / 1000 x 2.5420 = 2.217 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.217 / (2.217 + 54.6) = 3.901 %
MPR         = water % / protein % = 54.6 / 11.7 = 4.667 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Total fat	28.0	g
Carbohydrate	2.89	g
Energy	314.0	kcal
Calcium	15.0	mg
Potassium	343.0	mg
Water	54.6	g
Saturated fat	11.4	g
Protein	11.7	g
Iron	1.14	mg
Sodium	872.0	mg
Total sugars	1.26	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, Foundation, published 2019-04-01. Retrieved 2026-09-04.