Lamb meat
Pork ribs
High histamine content, especially in older meat.
Unsuitable
This food is often poorly tolerated with histamine intolerance.
Pork ribs, as a raw material with a high content of the amino acid histidine, present a risk of increased histamine levels, mainly depending on the time and temperature of storage. Bacterial enzymes (decarboxylases) convert histidine into histamine during storage, and especially during longer maturation. While absolutely fresh meat is usually safe, improper storage or technological processes such as smoking and marinating increase histamine levels critically.
Safer alternatives
Suitable
Ostrich meat
Pork
Fresh, unbeaten