Sausages and Luncheon Meats
Salami, pork, beef, less sodium
Parameters
- Sodium
- 623 mg
- Salt, derived
- 1.58 %
- Water
- 33.7 g
- Brine concentration
- 4.49 %
- Moisture-protein ratio
- 2.25 : 1
USDA FoodData Central, SR Legacy, FDC ID 174598. 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
= 623 / 1000 x 2.5420 = 1.584 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.584 / (1.584 + 33.7) = 4.488 %
MPR = water % / protein % = 33.7 / 15.0 = 2.247 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Iron | 1.55 | mg |
| Cholesterol | 90.0 | mg |
| Saturated fat | 10.6 | g |
| Calcium | 94.0 | mg |
| Potassium | 1,370.0 | mg |
| Carbohydrate | 15.4 | g |
| Energy | 396.0 | kcal |
| Sodium | 623.0 | mg |
| Protein | 15.0 | g |
| Water | 33.7 | g |
| Total fat | 30.5 | 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
- Salami, made from any type of meat, reduced sodium
- Salami, NFS
- Sausage, beef, cured, cooked, smoked
- Sausage, beef, fresh, cooked
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.