Sausages and Luncheon Meats
Sausage, chicken or turkey, Italian style, lower sodium
Parameters
- Sodium
- 446 mg
- Salt, derived
- 1.13 %
- Water
- 56.0 g
- Brine concentration
- 1.98 %
- Moisture-protein ratio
- 2.62 : 1
USDA FoodData Central, SR Legacy, FDC ID 173880. 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
= 446 / 1000 x 2.5420 = 1.134 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.134 / (1.134 + 56.0) = 1.984 %
MPR = water % / protein % = 56.0 / 21.4 = 2.617 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Carbohydrate | 14.2 | g |
| Energy | 183.0 | kcal |
| Iron | 1.29 | mg |
| Sodium | 446.0 | mg |
| Protein | 21.4 | g |
| Cholesterol | 36.0 | mg |
| Saturated fat | 0.89 | g |
| Calcium | 0.00 | mg |
| Potassium | 1,060.0 | mg |
| Water | 56.0 | g |
| Total fat | 4.46 | 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
- Sausage, breakfast sausage, beef, pre-cooked, unprepared
- Sausage, breakfast sausage, beef, pre-cooked, unprepared
- Sausage, chicken, beef, pork, skinless, smoked
- Sausage, Italian, pork, mild, cooked, pan-fried
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.