Cold cuts and cured meats
Meat spread or potted meat, NFS
Parameters
- Sodium
- 1,013 mg
- Salt, derived
- 2.58 %
- Water
- 60.3 g
- Brine concentration
- 4.10 %
- Moisture-protein ratio
- 7.87 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2706220. 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
= 1,013 / 1000 x 2.5420 = 2.575 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.575 / (2.575 + 60.3) = 4.097 %
MPR = water % / protein % = 60.3 / 7.7 = 7.869 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 7.66 | g |
| Total fat | 17.3 | g |
| Carbohydrate | 11.9 | g |
| Energy | 235.0 | kcal |
| Water | 60.3 | g |
| Calcium | 12.0 | mg |
| Iron | 0.79 | mg |
| Potassium | 110.0 | mg |
| Sodium | 1,013.0 | mg |
| Cholesterol | 38.0 | mg |
| Saturated fat | 5.98 | 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
- Luncheon meat, pork, ham, and chicken, minced, canned, reduced sodium, added ascorbic acid, includes SPAM, 25% less sodium
- Luncheon sausage, pork and beef
- Mortadella
- Mortadella, beef, pork
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.