Reduction of purine content in commonly consumed meat products through rinsing and cooking
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The commonly consumed meat products ground beef, ground turkey, and bacon were analyzed for purine content before and after a rinsing treatment. The rinsing treatment involved rinsing the meat samples using a wrist shaker in 5:1 ratio water: sample for 2 or 5 minutes then draining or centrifuging to remove water. The total purine content of 25% fat ground beef significantly decreased (p<0.05) from 8.58 mg/g protein to a range of 5.17-7.26 mg/g protein after rinsing treatments. After rinsing and cooking an even greater decrease was seen ranging from 4.59-6.32 mg/g protein. The total purine content of 7% fat ground beef significantly decreased from 7.80 mg/g protein to a range of 5.07-5.59 mg/g protein after rinsing treatments. A greater reduction was seen after rinsing and cooking in the range of 4.38-5.52 mg/g protein. Ground turkey samples showed no significant changes after rinsing, but significant decreases were seen after rinsing and cooking. Bacon samples showed significant decreases from 6.06 mg/g protein to 4.72 and 4.49 after 2 and 5 minute rinsing and to 4.53 and 4.68 mg/g protein after 2 and 5 minute rinsing and cooking. Overall, this study showed that rinsing foods in water effectively reduces total purine content and subsequent cooking after rinsing results in an even greater reduction of total purine content.