Advanced Glycation End Products in Meat during Processing and Storage: A Review. Issue 3 (3rd April 2023)

• Record Type: Journal Article
• Authors: Huang, Suhong; Huang, Ming; Dong, Xiaoli
• Is Part Of: Food reviews international. Volume 39:Issue 3(2023)
• Page Start: 1716
• Page End: 1732
• Publication Date: 2023-04-03
• Subjects: Advanced glycation end products -- meat -- processing -- storage -- pathogenicity -- inhibition; 641
• DOI: 10.1080/87559129.2021.1936003
• Languages: English
• ISSNs: 8755-9129

Abstract

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.