Sausages and Luncheon Meats
Sausage, smoked link sausage, pork and beef (nonfat dry milk added)
Parameters
- Sodium
- 1,170 mg
- Salt, derived
- 2.97 %
- Water
- 53.9 g
- Brine concentration
- 5.23 %
- Moisture-protein ratio
- 4.05 : 1
USDA FoodData Central, SR Legacy, FDC ID 172939. 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
= 1,170 / 1000 x 2.5420 = 2.974 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.974 / (2.974 + 53.9) = 5.229 %
MPR = water % / protein % = 53.9 / 13.3 = 4.053 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 13.3 | g |
| Iron | 1.47 | mg |
| Sodium | 1,170.0 | mg |
| Cholesterol | 65.0 | mg |
| Saturated fat | 9.72 | g |
| Total fat | 27.6 | g |
| Carbohydrate | 1.92 | g |
| Energy | 313.0 | kcal |
| Water | 53.9 | g |
| Calcium | 41.0 | mg |
| Potassium | 286.0 | 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
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Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.