Sausages and Luncheon Meats
Sausage, turkey, pork, and beef, low fat, smoked
Parameters
- Sodium
- 796 mg
- Salt, derived
- 2.02 %
- Water
- 76.3 g
- Brine concentration
- 2.58 %
- Moisture-protein ratio
- 9.54 : 1
USDA FoodData Central, SR Legacy, FDC ID 172948. 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
= 796 / 1000 x 2.5420 = 2.023 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 2.023 / (2.023 + 76.3) = 2.583 %
MPR = water % / protein % = 76.3 / 8.0 = 9.538 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 8.00 | g |
| Iron | 2.20 | mg |
| Sodium | 796.0 | mg |
| Cholesterol | 21.0 | mg |
| Saturated fat | 0.85 | g |
| Total fat | 2.50 | g |
| Carbohydrate | 11.5 | g |
| Energy | 101.0 | kcal |
| Water | 76.3 | g |
| Calcium | 10.0 | mg |
| Potassium | 243.0 | 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, turkey, fresh, raw
- Sausage, turkey, hot, smoked
- Sausage, turkey, reduced fat, brown and serve, cooked
- Sausage, Vienna, canned, chicken, beef, pork
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.