Sausages and Luncheon Meats

Pork sausage, link/patty, fully cooked, unheated

Parameters

Sodium: 810 mg
Salt, derived: 2.06 %
Water: 46.0 g
Brine concentration: 4.28 %
Moisture-protein ratio: 3.41 : 1

USDA FoodData Central, SR Legacy, FDC ID 173876. 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
            = 810 / 1000 x 2.5420 = 2.059 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.059 / (2.059 + 46.0) = 4.284 %
MPR         = water % / protein % = 46.0 / 13.5 = 3.407 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Cholesterol	74.0	mg
Saturated fat	12.1	g
Protein	13.5	g
Iron	0.92	mg
Sodium	810.0	mg
Total fat	37.2	g
Carbohydrate	0.69	g
Energy	392.0	kcal
Water	46.0	g
Calcium	16.0	mg
Potassium	211.0	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

Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.