Sausage Operations Equations/Methods/Regulatory Limits 

(Quick Reference) 

Antioxidant and Added Water Regulatory Limits for Raw Sausages 

Individual Antioxidant = .01% 

Antioxidants in Combination = .02% 

Added Water 3% in Total Ingredients 

Antioxidants Added through a Compound Calculation Steps 

Step 1: Determine fat content (target or through raw materials in the formula) 

Step 2: Determine % of each antioxidant/synergist in the compound 

Step 3: Determine the total % of antioxidants (i.e., add up %) 

Step 4: Determine maximum amount of antioxidant allowed using these rules 

No antioxidant or synergist > 50%, multiply fat content by .02% 

One antioxidant or synergist > 50%, multiply fat content by .01% 

One antioxidant or synergist = 50%, multiply fat content by .01% or .02% 

Step 5: Max. antioxidant allowed ÷ by major antioxidant or synergist % (when it is over 

50% of total antioxidants) = max. antioxidant compound. 

OR 

Max. antioxidant allowed, ÷ by total antioxidants % (when no 

antioxidant/synergist is over 50% of the total antioxidants) = max. antioxidant 

compound 

Ingoing Curing Agent and Curing Accelerator PPM 

ppm = lb RI × 1,000,000 

lb meat block 

RI (Restricted Ingredient) = specific curing agent or curing accelerator 

Meat block = meat, meat byproducts, poultry, and/or poultry byproducts 

Curing Agent Added to the Formula in a Curing Compound or Mix 

ppm = lb of cure mix × % of cure agent in mix × 1,000,000 

lb of meat block 

Maximum Curing Agent or Curing Accelerator Allowed 

Max. cure agent or = lb of meat block × Restricted agent/accelerator level per ( ) (curing accelerator) 100 lb 100 lb of meat block 
Regulatory Limits 

Curing Agents 

(1) Nitrite - .25 oz./100 lb of chopped meat, meat byproduct, poultry, and 

poultry byproduct OR 156 ppm ingoing 

(2) Nitrate - 2.75 oz./ 100 lb of chopped meat, meat byproduct, poultry, and 

poultry byproduct OR 1,718 ppm ingoing 

Cure Accelerators 

(1) Ascorbate/Erythorbate - .875 oz./100 lb of chopped meat, meat byproduct, 

poultry, and poultry byproduct OR 547 ppm ingoing 

(2) Ascorbic acid/ erythorbic acid - .75 oz/100 lb of chopped meat, meat 

byproduct, poultry, and poultry byproduct OR 469 ppm ingoing 

Regulatory Limits for Additives in Cooked Sausages-Based on the Projected 

Finished Weight (PFW) 

Binders and Extenders:Cereal, NFDM, CRDSM, and many more listed is section 

424.21(c) --3.5% maximum individually or collectively 

Phosphates - 0.5% (5000 ppm) 

PFW Calculation Steps/Ingredient Compliance Determination based on the PFW 

Step 1: Remove the weight of water from the formula (batch) weight and the target % 

the water represents (10, 12, 15, etc.); 

Step 2: Continue by removing the weight of any ingredients with a regulatory limit based 

on a PFW, (e.g., binders and phosphates) from the remaining formula (batch) 

weight and their % regulatory limit from the remaining formula %; 

Step 3: Divide the remaining weight of the formula (batch) by the % it represents to 

determine the PFW; and then 

Step 4. Multiply the PFW by the ingredient’s % regulatory limit to determine maximum 

amount of that ingredient allowed in the formula. 

Potential Pitfalls: Not removing any rework from formula (batch) weight before 

starting the PFW calculation and not considering water in corn syrup. 
Cured Meat and Poultry Product Operations 

Calculation Equation/Regulatory Limit Quick Reference 

PPM Equation 

ppm = lb RI (Restricted Ingredients) × % Pump × 1,000,000 

lb Pickle 

Note: If a curing compound is used, multiple the weight of the compound by the 

% of nitrite/nitrate in the compound to determine the weight of the nitrite/nitrate 

(RI). 

Pump, Pick-up, Added Solution or Gain Equation 

% pump, pick-up, gain = pumped wt - green wt × 100 

green wt 

Percent Yield Equation 

% yield = finished wt × 100 

green wt 

Volume of Rectangular Tank Equation 

cubic inches = (length in inches) × (width in inches) × (height in inches) 

Note: 1 gallon = 231 cubic inches 
TABLE II 

Maximum Ingoing Nitrite and Nitrate Limits (in PPM) for Meat and Poultry 

Products* 

Curing Agent 

Curing 

Method 

Immersion 

Cured 

Massaged or 

Pumped 

Comminuted Dry Cured 

Sodium Nitrite 200 200 156 625 

Potassium 

Nitrite 

200 200 156 625 

Sodium Nitrate 700 700 1718 2187 

Potassium 

Nitrate 

700 700 1718 2187 

*Except for bacon 

TABLE III 

Maximum Ingoing Cure Accelerators (in PPM) 

for Meat and Poultry Products 

Cure Accelerator Maximum Limit 

Ascorbic Acid 

Erythorbic Acid 

Sodium Ascorbate 

Sodium Erythorbate (isoascorbate) 

469 ppm* 

469 ppm* 

547 ppm* 

547 ppm* 

*Except in bacon 

RI Regulatory Limits for Pumped or Massaged Bacon 

Establishment’s written procedure:

 Must demonstrate 120 ppm ingoing sodium nitrite or 148 ppm potassium nitrite AND 
 Must demonstrate 550 ppm of sodium erythorbate or sodium ascorbate 

Note: A plus or minus 20% allowance at the time of injecting or massaging. 

Meat and Poultry Products with Added Solutions 

Calculation Equation/Quick Reference 

Pump, Pick-up, Added Solution or Gain Equation for RAW Products 

% pump, pick-up, gain = pumped (treated) wt - green wt × 100 

green wt 

Pump, Pick-up, Added Solution or Gain Equation for COOKED Products 

% pump, pick-up, gain = finished wt - green wt × 100 

finished wt