Sausages and Luncheon Meats

Luncheon meat, pork with ham, minced, canned, includes Spam (Hormel)

Parameters

Sodium: 1,410 mg
Salt, derived: 3.58 %
Water: 51.7 g
Brine concentration: 6.48 %
Moisture-protein ratio: 3.86 : 1

USDA FoodData Central, SR Legacy, FDC ID 172951. 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
            = 1,410 / 1000 x 2.5420 = 3.584 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 3.584 / (3.584 + 51.7) = 6.483 %
MPR         = water % / protein % = 51.7 / 13.4 = 3.858 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Calcium	0.00	mg
Carbohydrate	4.60	g
Energy	315.0	kcal
Saturated fat	9.99	g
Protein	13.4	g
Iron	0.64	mg
Cholesterol	71.0	mg
Water	51.7	g
Potassium	409.0	mg
Total fat	26.6	g
Sodium	1,410.0	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

Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.