The commonly consumed meat products ground beef, ground turkey, and bacon wereanalyzed for purine content before and after a rinsing treatment. The rinsing treatment involvedrinsing the meat samples using a wrist shaker in 5:1 ratio water: sample for 2 or 5 minutes thendraining or centrifuging to remove water. The total purine content of 25% fat ground beefsignificantly decreased (p<0.05) from 8.58 mg/g protein to a range of 5.17-7.26 mg/g proteinafter rinsing treatments. After rinsing and cooking an even greater decrease was seen rangingfrom 4.59-6.32 mg/g protein. The total purine content of 7% fat ground beef significantlydecreased 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 decreaseswere seen after rinsing and cooking. Bacon samples showed significant decreases from 6.06mg/g protein to 4.72 and 4.49 after 2 and 5 minute rinsing and to 4.53 and 4.68 mg/g proteinafter 2 and 5 minute rinsing and cooking. Overall, this study showed that rinsing foods in watereffectively reduces total purine content and subsequent cooking after rinsing results in an evengreater reduction of total purine content.