Cold cuts and cured meats

Pastrami, made from any kind of meat, reduced fat

Parameters

Sodium: 853 mg
Salt, derived: 2.17 %
Water: 73.7 g
Brine concentration: 2.86 %
Moisture-protein ratio: 3.96 : 1

USDA FoodData Central, Survey (FNDDS), FDC ID 2706184. 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
            = 853 / 1000 x 2.5420 = 2.168 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.168 / (2.168 + 73.7) = 2.857 %
MPR         = water % / protein % = 73.7 / 18.6 = 3.959 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Protein	18.6	g
Total fat	3.69	g
Carbohydrate	0.64	g
Energy	115.0	kcal
Water	73.7	g
Calcium	5.00	mg
Iron	2.05	mg
Potassium	647.0	mg
Sodium	853.0	mg
Cholesterol	51.0	mg
Saturated fat	1.32	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

Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.