Sausages and Luncheon Meats
Turkey breast, low salt, prepackaged or deli, luncheon meat
Parameters
- Sodium
- 772 mg
- Salt, derived
- 1.96 %
- Water
- 71.1 g
- Brine concentration
- 2.69 %
- Moisture-protein ratio
- 3.26 : 1
USDA FoodData Central, SR Legacy, FDC ID 174572. 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
= 772 / 1000 x 2.5420 = 1.962 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 1.962 / (1.962 + 71.1) = 2.686 %
MPR = water % / protein % = 71.1 / 21.8 = 3.261 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Calcium | 8.00 | mg |
| Potassium | 211.0 | mg |
| Iron | 0.63 | mg |
| Sodium | 772.0 | mg |
| Cholesterol | 44.0 | mg |
| Total fat | 0.83 | g |
| Carbohydrate | 3.51 | g |
| Water | 71.1 | g |
| Protein | 21.8 | g |
| Saturated fat | 0.20 | g |
| Energy | 109.0 | 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
- Turkey bacon, cooked
- Turkey bacon, reduced sodium, cooked
- Turkey ham, prepackaged or deli, luncheon meat
- Turkey or chicken and pork sausage
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.