Sausages and Luncheon Meats
Luncheon meat, pork, ham, and chicken, minced, canned, reduced sodium, added ascorbic acid, includes SPAM, 25% less sodium
Parameters
- Sodium
- 1,040 mg
- Salt, derived
- 2.64 %
- Water
- 55.5 g
- Brine concentration
- 4.55 %
- Moisture-protein ratio
- 4.44 : 1
USDA FoodData Central, SR Legacy, FDC ID 172950. 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
= 1,040 / 1000 x 2.5420 = 2.644 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.644 / (2.644 + 55.5) = 4.547 %
MPR = water % / protein % = 55.5 / 12.5 = 4.440 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Saturated fat | 8.87 | g |
| Iron | 0.64 | mg |
| Calcium | 0.00 | mg |
| Potassium | 564.0 | mg |
| Carbohydrate | 3.40 | g |
| Energy | 293.0 | kcal |
| Total fat | 25.1 | g |
| Water | 55.5 | g |
| Protein | 12.5 | g |
| Cholesterol | 76.0 | mg |
| Sodium | 1,040.0 | 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
- Luncheon meat, pork with ham, minced, canned, includes Spam (Hormel)
- Luncheon meat, pork, canned
- Luncheon sausage, pork and beef
- Meat spread or potted meat, NFS
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.