Curiosity! I saved the vienna sausage brine solution and transferred it into bowl. I took a tablespoon and scooped a small amount. Ouch! It was too salty. Maybe this was the 10% salt the literatures were referring to. The salt concentration that inhibits the growth of spoilage bacteria.
Examining the label closely, there are three ingredients working in synergist to prevent product spoilage (phosphates, sodium erythorbate and sodium nitrite). There are total of five components if we include the heat treatment and the hermetically sealed can.