Sausages and Luncheon Meats
Sausage, turkey, reduced fat, brown and serve, cooked
Parameters
- Sodium
- 721 mg
- Salt, derived
- 1.83 %
- Water
- 59.6 g
- Brine concentration
- 2.98 %
- Moisture-protein ratio
- 3.51 : 1
USDA FoodData Central, SR Legacy, FDC ID 174580. 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
= 721 / 1000 x 2.5420 = 1.833 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.833 / (1.833 + 59.6) = 2.983 %
MPR = water % / protein % = 59.6 / 17.0 = 3.506 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Sodium | 721.0 | mg |
| Carbohydrate | 10.9 | g |
| Energy | 204.0 | kcal |
| Total fat | 10.3 | g |
| Water | 59.6 | g |
| Calcium | 31.0 | mg |
| Potassium | 207.0 | mg |
| Cholesterol | 58.0 | mg |
| Saturated fat | 2.87 | g |
| Protein | 17.0 | g |
| Iron | 1.80 | 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, hot, smoked
- Sausage, turkey, pork, and beef, low fat, smoked
- Sausage, Vienna, canned, chicken, beef, pork
- Scrapple, cooked
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.