Sausages and Luncheon Meats
Pate, goose liver, smoked, canned
Parameters
- Sodium
- 697 mg
- Salt, derived
- 1.77 %
- Water
- 37.0 g
- Brine concentration
- 4.57 %
- Moisture-protein ratio
- 3.25 : 1
USDA FoodData Central, SR Legacy, FDC ID 172929. 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
= 697 / 1000 x 2.5420 = 1.772 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.772 / (1.772 + 37.0) = 4.570 %
MPR = water % / protein % = 37.0 / 11.4 = 3.246 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Iron | 5.50 | mg |
| Sodium | 697.0 | mg |
| Cholesterol | 150.0 | mg |
| Saturated fat | 14.4 | g |
| Protein | 11.4 | g |
| Total fat | 43.8 | g |
| Carbohydrate | 4.67 | g |
| Energy | 462.0 | kcal |
| Water | 37.0 | g |
| Calcium | 70.0 | mg |
| Potassium | 138.0 | 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
- Pastrami, turkey
- Pate de foie gras, canned (goose liver pate), smoked
- Pepperoni, beef and pork, sliced
- Pepperoni, NFS
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.