Abstract
Abstract Ostrich meat has attracted significant attention as an appealing substitute for traditional red meat, particularly due to its abundant protein content, minimal fat content, and wide array of vital nutrients. However, concerns remain regarding the purine content of ostrich meat and its implications for human health, particularly in relation to conditions such as hyperuricemia and gout. This study focused on ostrich meat, an increasingly popular emerging ‘red meat’ ingredient, and investigated the effects of three types of single physical field processing (steam, microwave, and infrared) as well as their combinations in dual and triple physical field processing on purine content in ostrich meat. The results indicated that both dual and triple physical field combinations significantly reduced purine content in ostrich meat (p < 0.001). Compared with fresh ostrich meat, dual physical field processing (steam + infrared) and triple physical field processing achieved the greatest reductions in purine content, by 43.34% and 45.12%, respectively. Furthermore, the impact of processing on purine content after simulated digestion was assessed. The results revealed significant variations in purine content among different processing methods, which have implications for the nutritional quality and safety of processed ostrich meat products. Understanding these effects is crucial for optimizing processing methods and promoting the development of healthier meat products with reduced purine content.
Published Version
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