食源性晚期糖化终末产物（AGEs）在人体内的积累与多种疾病的发生相关。尽管肉类食品中AGEs的含量通常较高，但目前与肉中AGEs相关的研究较少，更未涉及冷却肉（畜肉）在成熟与冷藏期间的理化变化对其后续热加工中AGEs形成的影响机制。本项目拟以冷却猪肉为对象，采用HPLC-MS/MS结合羧甲基赖氨酸（CML）和羧乙基赖氨酸（CEL）的同位素内标物分析肉中游离态和结合态AGEs含量，探明成熟嫩化和冷藏过程对冷却肉的AGEs含量及其在后续加热处理（包括巴氏杀菌和商业灭菌）中AGEs形成的影响；明确冷却肉调理肉制品中常用辅料和冷藏过程对生肉及其加热处理后AGEs含量的影响机制；揭示冷却肉及其调理肉制品在冷藏期间的脂肪、蛋白质氧化等导致的理化变化与其加热前后AGEs含量的内在关联。本项目将全面阐明冷藏过程、加工辅料和热处理对最终熟食肉品中AGEs含量的影响机制，为降低肉品中的AGEs含量提供依据。

The accumulation of dietary advanced glycation end-products (AGEs) in the human body have been linked to several diseases. Although meat products are generally high in AGEs, there is a lack of study on the AGEs in meat products, especially on the formation of AGEs in meat during heating as affected by the physical and chemical changes of chilled meat during aging and cold storage process. In this proposed study for AGEs in chilled pork products, HPLC-MS/MS method with isotope labeled Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) as internal standards will be used to analyze free and protein-bound AGEs in pork. This study will provide a basic understanding of the effects of aging and cold storage of chilled pork on the amounts of AGEs in raw pork as well as on the levels of heat induced AGEs during the subsequent heat treatments (including pasteurization and commercial sterilization). In addition, the combined effects of cold storage and some commonly used meat additives on the amounts of AGEs in chilled ready-to-cook pork products before and after heat treatments will be evaluated. Finally, the underlying mechanism deciding the amounts of AGEs formed in raw and heat treated chilled pork and chilled ready-to-cook pork products will be examined based on the physical and chemical changes in pork due to lipid and protein oxidations etc. during cold storage. This proposed study makes it possible to effectively evaluate the combined effects of cold storage, meat additives and thermal processing on the AGEs levels of chilled meat products，which serves as the basis to help reduce the amounts of AGEs in meat products.