Seasoning Blends & Meat Formulations - Reference
MOISTURE AND PROTEIN CONTENT FOR MEATS AND MEAT PRODUCTS
The following table gives typical moisture and protein levels, as well as moisture-to-protein ratios, for some of the meats most
commonly used in making sausage.
| Meat |
Moisture (%) |
Protein (%) |
M:P Ratio |
| Pork trimmings, 50% lean |
39 |
10 |
3.9 |
| Pork cheeks, trimmed |
67 |
17 |
3.9 |
| Pork jowls |
22 |
6 |
3.7 |
| Pork fat |
6 |
1.3 |
4.6 |
| Beef chunks |
61 |
18 |
3.4 |
| Bull meat |
68 |
20 |
3.4 |
| Beef tripe |
75 |
12 |
6.3 |
| Beef trimmings, 90% lean |
72 |
17 |
4.2 |
| Beef flanks |
43 |
13 |
3.3 |
| Beef hearts |
64 |
15 |
4.3 |
This table gives typical moisture-to-protein ratios for selected finished meat products.
| Finished Meat Product |
M:P Ratio |
| Jerky |
0.75:1 |
| Pepperoni |
1.60:1 |
| Dry Salami |
1.90:1 |
| Italian Salami |
1.90:1 |
| Farmer Summer Sausage |
1.90:1 |
| Ukrainian Sausage |
2.00:1 |
| Kippered Beef |
2.03:1 |
| Dried Meat |
2.04:1 |
| Chipped Beef |
2.04:1 |
| Roast Beef, canned |
2.25:1 |
| Genoa Salami |
2.30:1 |
| Sicilian Salami |
2.30:1 |
| Semi-dry, refrigerated |
no standard |
| Semi-dry, non-refrigerated |
3.10:1 and pH<5.0 |
| Thuringer |
3.70:1 |
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
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