Sausages and Luncheon Meats
Sausage, Polish, beef with chicken, hot
Parameters
- Sodium
- 1,540 mg
- Salt, derived
- 3.91 %
- Water
- 55.2 g
- Brine concentration
- 6.62 %
- Moisture-protein ratio
- 3.14 : 1
USDA FoodData Central, SR Legacy, FDC ID 172953. 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
= 1,540 / 1000 x 2.5420 = 3.915 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 3.915 / (3.915 + 55.2) = 6.622 %
MPR = water % / protein % = 55.2 / 17.6 = 3.136 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 17.6 | g |
| Iron | 0.88 | mg |
| Sodium | 1,540.0 | mg |
| Cholesterol | 66.0 | mg |
| Saturated fat | 8.01 | g |
| Total fat | 19.4 | g |
| Carbohydrate | 3.60 | g |
| Energy | 259.0 | kcal |
| Water | 55.2 | g |
| Calcium | 12.0 | mg |
| Potassium | 237.0 | 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
- Sausage, New england brand, pork, beef
- Sausage, NFS
- Sausage, Polish, pork and beef, smoked
- Sausage, pork and beef, fresh, cooked
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.