Sausages and Luncheon Meats
Scrapple, pork
Parameters
- Sodium
- 482 mg
- Salt, derived
- 1.23 %
- Water
- 62.5 g
- Brine concentration
- 1.92 %
- Moisture-protein ratio
- 7.75 : 1
USDA FoodData Central, SR Legacy, FDC ID 172969. 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
= 482 / 1000 x 2.5420 = 1.225 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.225 / (1.225 + 62.5) = 1.923 %
MPR = water % / protein % = 62.5 / 8.1 = 7.754 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Calcium | 7.00 | mg |
| Potassium | 158.0 | mg |
| Total fat | 13.9 | g |
| Water | 62.5 | g |
| Protein | 8.06 | g |
| Iron | 1.89 | mg |
| Cholesterol | 49.0 | mg |
| Carbohydrate | 14.1 | g |
| Energy | 213.0 | kcal |
| Saturated fat | 4.73 | g |
| Sodium | 482.0 | 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, Vienna, canned, chicken, beef, pork
- Scrapple, cooked
- Swisswurst, pork and beef, with swiss cheese, smoked
- Thuringer
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.