Advanced Glycation End Products in Meat during Processing and Storage: A Review

Advanced glycation end products (AGEs) in food products may bring health risks. Meat is a rich source of AGEs due to high protein and fat content, and thermal processing and storage further accelerate the formation of AGEs in meat. However, there is no comprehensive review of the formation of AGEs in meat during processing and storage. This paper summarized the types, structures and the formation of AGEs in meat during processing and storage. Meanwhile, the pathologic effects of AGEs and the inhibition of AGEs generation were also highlighted. Finally, the remaining limitations and future research directions about AGEs were discussed. The review of AGEs has important implications for food and human health. Although great progress has been made both in medicine and food science about AGEs, more valuable references and suggestions for AGEs to people should be provided in the future.

Automated summary

This paper provides a comprehensive review of the formation of AGEs in meat during processing and storage, highlighting their pathologic effects and inhibition methods. The review holds important implications for food and human health.