Sausages and Luncheon Meats
Frankfurter, meat and poultry, unheated
Parameters
- Sodium
- 976 mg
- Salt, derived
- 2.48 %
- Water
- 57.6 g
- Brine concentration
- 4.13 %
- Moisture-protein ratio
- 5.93 : 1
USDA FoodData Central, SR Legacy, FDC ID 173875. 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
= 976 / 1000 x 2.5420 = 2.481 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.481 / (2.481 + 57.6) = 4.129 %
MPR = water % / protein % = 57.6 / 9.7 = 5.926 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Cholesterol | 78.0 | mg |
| Energy | 277.0 | kcal |
| Calcium | 106.0 | mg |
| Potassium | 359.0 | mg |
| Water | 57.6 | g |
| Total fat | 24.2 | g |
| Carbohydrate | 5.02 | g |
| Saturated fat | 7.58 | g |
| Sodium | 976.0 | mg |
| Iron | 1.04 | mg |
| Protein | 9.72 | 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
- Frankfurter, meat and poultry, cooked, grilled
- Frankfurter, meat and poultry, low fat
- Frankfurter, meat, heated
- Frankfurter, pork
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.