Sausages and Luncheon Meats
Sausage, pork, chorizo, link or ground, raw
Parameters
- Sodium
- 788 mg
- Salt, derived
- 2.00 %
- Water
- 54.8 g
- Brine concentration
- 3.53 %
- Moisture-protein ratio
- 4.03 : 1
USDA FoodData Central, SR Legacy, FDC ID 173859. 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
= 788 / 1000 x 2.5420 = 2.003 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.003 / (2.003 + 54.8) = 3.526 %
MPR = water % / protein % = 54.8 / 13.6 = 4.029 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Calcium | 19.0 | mg |
| Potassium | 308.0 | mg |
| Total fat | 25.1 | g |
| Carbohydrate | 3.78 | g |
| Energy | 296.0 | kcal |
| Water | 54.8 | g |
| Cholesterol | 63.0 | mg |
| Saturated fat | 8.60 | g |
| Protein | 13.6 | g |
| Iron | 1.41 | mg |
| Sodium | 788.0 | 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, pork and turkey, pre-cooked
- Sausage, pork, chorizo, link or ground, cooked, pan-fried
- Sausage, pork, turkey, and beef, reduced sodium
- Sausage, smoked link sausage, pork
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.