Sausages and Luncheon Meats
Sausage, turkey, fresh, raw
Parameters
- Sodium
- 593 mg
- Salt, derived
- 1.51 %
- Water
- 70.4 g
- Brine concentration
- 2.10 %
- Moisture-protein ratio
- 3.74 : 1
USDA FoodData Central, SR Legacy, FDC ID 174617. 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
= 593 / 1000 x 2.5420 = 1.507 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.507 / (1.507 + 70.4) = 2.096 %
MPR = water % / protein % = 70.4 / 18.8 = 3.745 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Total fat | 8.08 | g |
| Water | 70.4 | g |
| Calcium | 19.0 | mg |
| Potassium | 262.0 | mg |
| Protein | 18.8 | g |
| Iron | 1.17 | mg |
| Sodium | 593.0 | mg |
| Cholesterol | 75.0 | mg |
| Saturated fat | 1.96 | g |
| Carbohydrate | 0.47 | g |
| Energy | 155.0 | 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
- Sausage, turkey, breakfast links, mild, raw
- Sausage, turkey, fresh, cooked
- Sausage, turkey, hot, smoked
- Sausage, turkey, pork, and beef, low fat, smoked
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.