Sausages and Luncheon Meats
Pork sausage, link/patty, fully cooked, microwaved
Parameters
- Sodium
- 990 mg
- Salt, derived
- 2.52 %
- Water
- 39.6 g
- Brine concentration
- 5.98 %
- Moisture-protein ratio
- 2.62 : 1
USDA FoodData Central, SR Legacy, FDC ID 172971. 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
= 990 / 1000 x 2.5420 = 2.517 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.517 / (2.517 + 39.6) = 5.975 %
MPR = water % / protein % = 39.6 / 15.1 = 2.623 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Sodium | 990.0 | mg |
| Iron | 0.95 | mg |
| Protein | 15.1 | g |
| Cholesterol | 79.0 | mg |
| Saturated fat | 13.6 | g |
| Water | 39.6 | g |
| Calcium | 17.0 | mg |
| Potassium | 225.0 | mg |
| Total fat | 41.7 | g |
| Carbohydrate | 0.62 | g |
| Energy | 438.0 | 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
- Pork sausage rice links, brown and serve, cooked
- Pork sausage, link/patty, cooked, pan-fried
- Pork sausage, link/patty, fully cooked, unheated
- Pork sausage, link/patty, reduced fat, cooked, pan-fried
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.