Sausages and Luncheon Meats
Sausage, turkey and pork, fresh, bulk, patty or link, cooked
Parameters
- Sodium
- 878 mg
- Salt, derived
- 2.23 %
- Water
- 50.9 g
- Brine concentration
- 4.20 %
- Moisture-protein ratio
- 2.24 : 1
USDA FoodData Central, SR Legacy, FDC ID 167694. 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
= 878 / 1000 x 2.5420 = 2.232 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.232 / (2.232 + 50.9) = 4.201 %
MPR = water % / protein % = 50.9 / 22.7 = 2.242 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Calcium | 32.0 | mg |
| Potassium | 337.0 | mg |
| Total fat | 23.0 | g |
| Carbohydrate | 0.70 | g |
| Energy | 307.0 | kcal |
| Water | 50.9 | g |
| Cholesterol | 84.0 | mg |
| Saturated fat | 7.95 | g |
| Iron | 1.62 | mg |
| Sodium | 878.0 | mg |
| Protein | 22.7 | 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, smoked link sausage, pork and beef (nonfat dry milk added)
- Sausage, summer, pork and beef, sticks, with cheddar cheese
- Sausage, turkey, breakfast links, mild, raw
- Sausage, turkey, breakfast links, mild, raw
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.