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

ABSTRACT

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.

KEYWORDS:

• Advanced glycation end products
• meat
• processing
• storage
• pathogenicity
• inhibition

Acknowledgments

This work was supported by the National Key R&D Program (2016YFD040040303), Science and Technology Project of Nanjing City (NO.202002040), Jiangsu Province Policy Guidance Program (BX2020008) and Independent innovation projects of Jiangsu Province (CX(18)1006).

Statement

This work did not involve the use of huamn subjects.

Author contributions

Suhong Huang: Writing-original draft; Ming Huang, Xiaoli Dong: Writing-review & editing.

Additional information

Funding

This work was supported by the National Key R&D Program (2016YFD040040303)Science and Technology Project of Nanjing City (No.202002040), Jiangsu Province Policy Guidance Program (BX2020008) and Independent innovation projects of Jiangsu Province (CX(18)1006).