Sausages and Luncheon Meats

Sausage, Berliner, pork, beef

Parameters

Sodium: 1,300 mg
Salt, derived: 3.30 %
Water: 61.0 g
Brine concentration: 5.14 %
Moisture-protein ratio: 3.99 : 1

USDA FoodData Central, SR Legacy, FDC ID 171617. 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
            = 1,300 / 1000 x 2.5420 = 3.305 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 3.305 / (3.305 + 61.0) = 5.139 %
MPR         = water % / protein % = 61.0 / 15.3 = 3.987 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Water	61.0	g
Total fat	17.2	g
Calcium	12.0	mg
Potassium	283.0	mg
Cholesterol	46.0	mg
Iron	1.15	mg
Sodium	1,300.0	mg
Protein	15.3	g
Saturated fat	6.08	g
Carbohydrate	2.59	g
Energy	230.0	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

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