Sausages and Luncheon Meats

Oscar Mayer, Bologna (beef)

Parameters

Sodium: 1,180 mg
Salt, derived: 3.00 %
Water: 54.2 g
Brine concentration: 5.24 %
Moisture-protein ratio: 4.93 : 1

USDA FoodData Central, SR Legacy, FDC ID 174589. 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
            = 1,180 / 1000 x 2.5420 = 3.000 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 3.000 / (3.000 + 54.2) = 5.244 %
MPR         = water % / protein % = 54.2 / 11.0 = 4.927 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Saturated fat	12.8	g
Water	54.2	g
Total fat	29.1	g
Protein	11.0	g
Cholesterol	64.0	mg
Sodium	1,180.0	mg
Iron	1.36	mg
Calcium	12.0	mg
Potassium	168.0	mg
Carbohydrate	2.45	g
Energy	316.0	kcal

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.