Usda handbook 8

The mineral data were obtained primarily by emission spectroscopy. The values represent the total amount of each mineral present in the edi ble portion of the food and include those amounts, if any,. They are not necessarily the amounts of the mineral elements available to the body. For some samples, values for manganese were reported as below the limit of detection. They could not be included in the means shown in the table.

Therefore, the manganese values given here may be slightly overstated. Host of the data for thiamin were determined by the f luorometric thiochrome procedure. Riboflavin and niacin da ta were obtained microbiologically. The values for niacin are for the preformed vitamin and do not include the niacin that could be contributed by tryptophan, a niacin precursor.

The term "niacin equivalent" applies to the potential niacin value, that is, to the sum of the preformed niacin and the amount that could be derived from tryptophan.

In estimating the amount of niacin available from foods, the mean value of 60 mg of tryptophan is considered equivalent to 1 mg of niacin Values shown for folacin are for total folate activity.

Values for vitamin A are for chemically determined preformed vitamin A and the activity is expressed both as international units IV and as retinol equivalents RE. One IV is equivalent toO. In the list of fatty acids, the first number indicates the number of carbon atoms and the second the double bonds in the chain. Only data obtained by gas-liquid chromatographic analyses are included. The values shown are for the actual quantity of each fatty acid in the food and do not represent fatty acid triglycerides.

The fatty acid content of the total lipid of sausages and luncheon meats varies with the type of meat and the percentage of fatty tissue in the product. The percentages of fatty acids in the lipid of these food items were derived from product formulations and from the specific meat lipids comprising the fat as previously described 2. The cholesterol values in the table are means of data obtained by either colorirnetric or gas-liquid chromatographic procedures.

Amino Acids. Amino acid contents of each food were calculated from the mean arnino acid contents per gram of nitrogen using the protein content and nitrogen factors given in the table for the specific food.

The amino acid values may be converted to the pergram-of-nitrogen basis by dividing the amount in a specific quantity of food by the nitrogen content of the same quantity of food.

Over 5. Federal inspection during ! Ha ny of these products are subject to compositional or recipe requirements specified products as described in the Meat and Poultry Inspection Regulations of the U. Department of Agriculture 5, 6.

Sausages may be defined generally as comminuted meat food products made frorn one or rnore kinds of meat either alone or in cornbination with nonmeat ingredients. The species of meat ingredient or ingredients for each product in the table are in decreasing order of predominance for all foods for which this.

Within these two broad categories, ei ther fresh or cured sausages may be cooked or not cooked, smoked or not smoked, and dried or semidried. Sausages are frequently classified according to the manner of processing, as fresh; uncooked, smoked; semidry and dry; cooked; and cooked, smoked. Fresh sausages are made from fresh meat that has not been cured with nitrite or nitrate.

They are generally seasoned and must be cooked before eating. Fresh sausage types included in this publication are bockwurst, bratwurst, Italian sausage, fresh pork and beef sausage, and fresh pork sausage, which includes fresh country-style pork sausage. The pork and veal bockwurst is aspeciali ty product defined by a recipe standard to contain milk and eggs. Values for uncooked bockwurst are shown in the table.

However, both bockwurst and bratwurst maybe marketed as cooked sausages, and fully cooked bra twurs t is included in the table. Data for fresh pork and beef sausage are based on the product after it has been cooked.

Data for both raw and cooked Italian and fresh pork sausage are also shown. Uncooked, smoked sausages are almost always prepared with cured meat. However, there are no products in the table that fall into this category.

Kielbasa kolbassy is frequently includedin this category, but the produc t shown in this table is a cooked sausage. Semidry and dry sausages are frequently characterized by microbial fermentation, which produces a "tangy," mildly acid taste.

Sausages that are Germanic in or rg m summer sausage, cervela t, Thurdnge r are generally smoked and cooked. However, those of Italian orz. Lebanon bologna is a semidry Germanic sausage, which is not cooked but is heavily smoked.

Dry sausages are represented by chor Lzo s , pepperoni, and the hard style salamis. The remaining sausages in the table are cured and cooked. They mayor may not be smoked, and all may be eaten without further cooking or they may be reheated before eating.

The major difference between cooked sausage and cooked, smoked sausage is that if the former is smoked, the smoking is done after cooking is completed. Cooked sausages are usually prepared from fresh, uncured meat, although cured meats can be used. Often the formulations contain variety or organ meats. The cooked sausages in this publication include the liver sausages, Braunschweiger and liverwurst, and blood sausage.

The cooked, smoked sausages in the table come in various shapes and forms of encasement and differ widely in particle size.

Some, such as bologna and frankfurters, are finely cut, whereas others, such as cooked salami and berliner, are made of coarsely ground meat.

Federal regulations specify an upper limit of 30 percent of fat based on cooked composi tion for certain of these products, namely, frankfurters, Vienna sausage, bologna, and knockwurst. These sausages mayhave up to 10 percent of added water. Nonmeat ingredients, if present in any of the cured, cooked sausages, are listed after the product at the top of each page. Poultry is not present as an ingredient in any of the cured and cooked red meat sausages shown in the table.

However, such poultry containing products are available on the market. This publication presents data for a wide variety of popular i terns that. All of these products are cooked and may be eaten cold or reheated, and all must be kept under refrigeration. Meat loaves are described by their shape and may be fresh uncooked, fresh cooked, or cured cooked.

Both fresh and cured meat loaves may be specified or nonspecified have no compositional or recipe requirement. Cured, cooked meat loaves that are specified are not permitted to contain extenders or binders. They may have up to 3 percent of added water. These requirements also apply to luncheon meats.

Nonspecified loaves are composed of various nonmeat ingredients combined with meat. The word meat or the type of meat used, such as beef or pork, does not appear in the product name. Nonspecified loaves mayor may not be cured, and there are no restrictions on amounts of meat and nonmeat ingredients used to make these product s , The spreads listed in the table are marketed either in cans or in chubs, which are plastic tubes.

Spreads that are specified must contain at least 50 percent of the meat ingredient named, based on the weight of fresh meat. The liver products, such as the liver pates, liver cheese, and liver sausages, contain at least 30 percent of liver computed on the weight of fresh liver. Nutritive value of American foods in common units. Anderson, Comprehensive evaluation of fatty acids in foods. Sausages and luncheon meats. Factors for converting percentages of nitrogen in foods and feeds into percentages of protein.

Dep t. Komarik, S. Food products formulary. Avi Publishing Co , , Westport, Conn. Kramlich, W. Processed meats. Avi Publishing Co. Herrill, A.

Energy value of foods basis and derivation. Recommended dietary allowances. Washington, D. Sausage and processed meats manufacturing. Meat Inst. Agricultural statistics Watt, B. Nutrient Data Bank: Computer-based management of nutrient values in foods. Oil Chern, Soc. Consumer and Food Economics Institute.

Composition of foods: Poultry products; raw, processed, prepared. Meat Inspection Regulations. Title 9, chap. III, subchap. A, Code of Federal Regulations. Reprinted Poultry Inspection Regulations. C, Code of Federal Regulations. NDB net wt No oz pkg J Brotwurst Brown and serve sausage.

Extra lean approx. Luxury loaf Mortadella Mother's loaf New England brand sausage Old fashioned loaf. Pastrami, turkey Goose, smoked Not specified. Beef and pork Turkey Salami, dry or hard: Pork Pork, beef Blank spaces indicate that the presence of the nutrient is uncertain.

Niacin Pantothenic Vitamin Monounsaturatcdt Hi Some productsmay not contain added sodium ascorbate and their ascorbic acid content would be negligible;refer to ingredientlisting on label. Food energy Protein NX6. Carbohydrate, total Fiber. Zinc Copper. Niacin Pan tothenic acid. Vitamin Folacin Aspartic acid. Glutamic Glycine. Proline Serine 1. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.

Pan tothenic add. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ngredient listing an label. Amount in grams. A B Standard errOl. Monounsaturated, Potvunsaterated, Tyrosine Valine Arginine.

Aspartic add. Glutamic acid. Vitamin B6. Vitamin B Vitamin A. Some products may not contain added sodium ascorbate and the1r ascorblc aCld content would be negligible; refer to ingredient listing on label. Amount ih edible portion of common measures of food Approximate measure and WE-ight. Some products may not contain added sodium ascorbate to ingredient listing on label.

Riboflavin , Niacin Pantothenic acid. Lysine Methionine Cystine.. Weight applies to slice, which is 4 in diam. Amount in edible portion of common measures of food Approxima1e measure and weight. Carbohydrate, total Fiber Ash. Iron Magnesium Phosphorus Potassium Sodium g g. Tvrcsine Valine. Proline Serine. Polyunsaturated, Isoleucine Leucine'.

Isoleucine Leucine.. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ngredient listing on label. Polyun salurated, total Values based on data for products containing their ascorbic acid content would be negligible; 2. Some products may not contain added sodium ascorbate and refer to ingredient listing an label. Food energy Protein N X 6. Total lipid fat. Weight applies to cheesefurter packaged 8 per 12 02 pkg.

Some products may not contain added sodium ascorbate and their ascorbic add content would be negligible; refer to ingredient listing on label. Monounsaturated, total. PoJyunsaturated, total Tl"'05ine Valine Arginine. A,partic acid. Me1hionine Cystine.. Food energy Protein IN X 6.

Magnesium Phosphorus Potassium Fiber. Polyunsaturated, total AspartiC acid. Protein N X 6. Potassium, Sodium. Saturated, total. Cholesterol Phvtosterols. Phenylalanine Tvrosine Valine Arginine. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible;refer to ingredientlisting on label.

B88 0. Values based on data for products containing added sodium ascorbate. Polyunsaturated, total. Some productsmay not contain added sodium ascorbate and their ascorbic acid content would be negligible;refer to ingredient1isting on label. Some products their ascorbic acid content would be negligible; refer to ingredient listing on label.

Iron Magnesium. Ascorbic acid. Vitamin Vitamin A. Total lipid fat.. Pantothenic- acid. Vitamin B6 Folacin. Vitamin Cholesterol Phytusterol,. Lysine Methionine Cystine. Phenylalanine Tvrosin. Valine Arginine. Values based on data for fully cooked, canned ham. Iron Malneslum Phosphorus Potallium.

Asparlic acid. Some products may not contain added sodium ascorbate and. Weight applies to slice. Amount in grams, edibleportion Nutrientsallli units M Magne,lum Phosphorus Pota.. Pantothenio acid. Vitamin 86 folacin. Monounsaturated J. Tryptophan Threonine. Aspartic -acid. Some products may not contain added sodium ascorbate their ascorbic acid content would be negligible; refer to ingredient listing on label. Cholesterol Phvtusterots. Includes data for hams with added water.

Niacin Pantothenic Vitamin B6 acid. Food energy. Amount inedibleportionof common measures of food S 1 ices Protein IN X 6. Total lipid tat. Pantothenic Vitamin 86 acid. Methlonlne Cystine.. Some productsmay not contain added sodium ascorbateand their ascorbicacid contentwould be negligible;refer to ingredientlisting on label. Monounsaturated, total, U02 0. Some products may not contain added sodium ascorbate and their ascorbic acid content would be neg1igib1o; refer to ingredient listing on label.

Amount in grams, edible portion Nutrients and units Me. Carbohvdrate, total Fiber.. Niacin Pantothenic acid. Vitamin BG Folacin. Some products may not contain added sodium ascorbate and thelr ascorblc acid content would be negligible; refer to ingredient listing on label.

Food energy Standard. Carbohydrate, Fiber. Zinc , , Copper. Some products may not contain added sodium ascorbate and thelr ascorb,c aC1d content would be negllgible; refer to ingredient listing on label. I'rotein N X T ctal Iipld fat. Iron Magnesitlm Phosphorus Potassium. Niacin Pantothenic, acid. Vitamin 66 folacin. Vitamin Vitamin B Niacin Pantothenic: acid, VItamin B6. Carbohydrate, Fiber..

Vitamin 86 Folacin. Methionine Cystine. Phenylalanine Tyrosine Valine Arginine. B46 1. Weight applies to link. Amount in edible portion of common measures of food Approximate measure and weht. Protein N X6. Iron Magnfllum Phosphorus Potassium , Sodium. Zinc Copper Manganese. Carbohydrate, total Ash.. Iron Fiber.. Magnesium Phosphorus Potassium. Vitamin B6 folacin Cholesterol Phytosterol.

Some productsmay not contain added sodium ascorbateand their ascorbic acid content would be negligible;refer to ingredientlisting on label. Amount Nutrjents. Food energy Protein Total lipid Carbohydrate, Fiber. I Values based on data for productscontaining added sodium ascorbate. Some productsmay not containadded sodium ascorbateand their ascorbicacid contentwould be negligible;refer to ingredientlistingon label.

Iron total. Magnesium Phosphorus. Potas-sium Sodium. Vitamin B6 B Monounsaturated, ' Carbohydrate, total Fiber,. Iron Magnesium Phosphorus. Proline 0. Some productsmay not containadded sodium ascorbateand their ascorbicacid content would be negliqible;refer to ngredientlistingon label. Copper Manganese. Phenylalanine Tvrosine Valine Arginine Histidine. Alanine, Aspartic acid. Glutam ic acid, Glycine,. Amount in edible portion of common measures of food Appr; ltmate measure and weight.

Polvunsaturated, , Weight applies to slice packaged 15 per 8 oz pkg. Some products to ingredient listing on label. Magnesium Phosphoru, Potassium. Fatty acids: Saturated, total. Amount in edible portion of common measures of food Appro Cirnate measure. Carbohydrate, total Fiber, A,h. Monounsaturated Food energy Protein X 6. Carbohydrate, total Fiber Ash.. Standlrd error. Amount in edible portion of common measures of food 2 slices E Approximate measure and weight. Amount in edible portion of common measures of food 1 tbsp 13 9 E ApproJCimatB measure and weight Glycine -.

Amount in edible portion of common measures of food 1 tbsp 13 9 E Approx,rnate measure and weight. Carbnhvdrate, total Fiber. Iron Magnesium Phosphorus Potassium ,. Some products may not contain added sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label; g.

Phenylalanine Tyro,lne VaUne Arginine. Iron Magne,lum Phosphorul Pota! Vitamin BI2. Cholesterol Phylo,l. Glutam je acid. Pantothenic acid, B. Vitamin B Some products may not contain added sodium ascorbate and thelr ascorblc aCld content would be negligible;refer to ingredientlisting on label.

Pantothenic Vitamin Folacin. Vitamin Vitamin 86 acid. Gtutamic acid. Tryptophan Threonine Isoleucine Leucine'. Amount in ad ible portion of common measures of food Appro Cimate measure and weight. Cholesterol total. Includes data for cooked, fresh pork sausage. Carbohydrate, total Fiber.. Niacin Pantothenic add. Threonine Isoleucine.

Fuod energy Proleln N X 6. Carbohydrate,loUI Flbor.. A"mblc acid. Pantothenic acid. Vitamin 8,2. Isoleucine , Leuclne. Glycine, Proline Serine Magnesium Phosphorus Pat,mlum. Vitamin 86 Folacin..

Vitamin B'2. Faltyacids: Saturated, total. Food en. Amount in edible portion of oommon measures of food ApPi'DKimate measure and weight. Manganese , Ascorbic acid Thiamin.. B78 1. Weight applies to slice, which is 4 in. Some products refer to ingredient listing on label.

Food energy Protein NX 6. Total lipid I at. Magneslum Phosphorus Potassium Sodium. Cystine Phenylalanine Tyrosine Valine. Amount in edible portion of co mmon measures of food Approximate measure and weight. Food energy g. Methionine Cystine Food cnergv Protein N X 6. Carbohvdrat e, total Fiber. Magnesium Phosphorus Potassium Sodium.

Cholesterol Phytosterols. Food energy Protoln N X 6. C"rbohydratu, total f'ibor. Ascorbic acid 3. Nlaoh1 Pantothenic acid. B87 3. Lvslne Methionine Cystine ,. Totatlipld fat. Some products may not contain added sodium ascorbate and negligible; refer to ingredient listing on label, AK Values based on data for productsconta inin9 added-sodium ascor-bate.

Amount in edible portion of common measures of food Approximate mea-sure and weigh1. Weight applies to slice, which Values based on data for products containing their ascorbic acid content would be negligible; 2. Aspartic ac id. G lutamic acid. Product may contain Carbohydrate, total fiber Magnesium Phosphorus B.

Phenylalanine T 'tosine. B55 1. F-ood energy Protein N X 6. Total lipid fat , Carbohydrate. Potassium Sodium. Potassium , Sodium. Niacin Pan tcthenic add. Monounsaturflted, total, Lysine Melhionin1'! Vallne Arginine.

Glutamic: acid. Weight applies to drained contents from can, net wt, 4 oz. Open navigation menu. Close suggestions Search Search. User Settings. Skip carousel. Carousel Previous. Carousel Next. What is Scribd?

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Jump to Page. Search inside document. Posati Barbara A. Government Printing Washington, D. PREPARED The number of sausages and luncheon meats for which data are tabulated has been extended to 80, about twice the number in the edition of the handbook. Attribution for photos: Photo 1: k Copyright free, public domain photo by Scott Bauer Photo 2: k Copyright free, public domain photo by Scott Bauer. This file contains the SR27 data imported into a Microsoft Access or For use with Microsoft Excel or later , but can also be used by many Update Files - Contains updates for those users who have loaded Release Haytowitz, D.

Journal of Food Composition and Analysis , 22 5 , Version Current: August Skip to main content. Data Extent. ASCII 6. ASCII 1. Excel 2. Download All. Field Value Tags food description. United States of America.

January 1, to December 31, Creative Commons CCZero. Pehrsson, Pamela. Pehrsson ARS. Extended Metadata:.