Sausages and Luncheon Meats
Sausage, Polish, pork and beef, smoked
Parameters
- Sodium
- 848 mg
- Salt, derived
- 2.16 %
- Water
- 56.6 g
- Brine concentration
- 3.67 %
- Moisture-protein ratio
- 4.68 : 1
USDA FoodData Central, SR Legacy, FDC ID 172954. 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
= 848 / 1000 x 2.5420 = 2.156 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.156 / (2.156 + 56.6) = 3.669 %
MPR = water % / protein % = 56.6 / 12.1 = 4.678 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Calcium | 7.00 | mg |
| Iron | 1.00 | mg |
| Sodium | 848.0 | mg |
| Protein | 12.1 | g |
| Cholesterol | 71.0 | mg |
| Total fat | 26.6 | g |
| Potassium | 189.0 | mg |
| Water | 56.6 | g |
| Carbohydrate | 1.98 | g |
| Energy | 301.0 | kcal |
| Saturated fat | 9.21 | 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, NFS
- Sausage, Polish, beef with chicken, hot
- Sausage, pork and beef, fresh, cooked
- Sausage, pork and beef, with cheddar cheese, smoked
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.