Sausages and Luncheon Meats

Sausage, smoked link sausage, pork and beef

Parameters

Sodium: 911 mg
Salt, derived: 2.32 %
Water: 54.0 g
Brine concentration: 4.11 %
Moisture-protein ratio: 4.50 : 1

USDA FoodData Central, SR Legacy, FDC ID 174585. 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
            = 911 / 1000 x 2.5420 = 2.316 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.316 / (2.316 + 54.0) = 4.112 %
MPR         = water % / protein % = 54.0 / 12.0 = 4.500 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Saturated fat	9.77	g
Cholesterol	58.0	mg
Protein	12.0	g
Iron	0.75	mg
Sodium	911.0	mg
Calcium	12.0	mg
Potassium	179.0	mg
Total fat	28.7	g
Water	54.0	g
Carbohydrate	2.42	g
Energy	320.0	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.