Sausages and Luncheon Meats
Pastrami, turkey
Parameters
- Sodium
- 1,120 mg
- Salt, derived
- 2.85 %
- Water
- 71.7 g
- Brine concentration
- 3.82 %
- Moisture-protein ratio
- 4.40 : 1
USDA FoodData Central, SR Legacy, FDC ID 172927. 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
= 1,120 / 1000 x 2.5420 = 2.847 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.847 / (2.847 + 71.7) = 3.819 %
MPR = water % / protein % = 71.7 / 16.3 = 4.399 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Total fat | 6.21 | g |
| Water | 71.7 | g |
| Calcium | 11.0 | mg |
| Potassium | 345.0 | mg |
| Cholesterol | 68.0 | mg |
| Protein | 16.3 | g |
| Iron | 4.20 | mg |
| Sodium | 1,120.0 | mg |
| Saturated fat | 1.40 | g |
| Carbohydrate | 3.34 | g |
| Energy | 139.0 | 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
- Pastrami, made from any kind of meat, reduced fat
- Pastrami, NFS
- Pate de foie gras, canned (goose liver pate), smoked
- Pate, goose liver, smoked, canned
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.