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The effect of commercial sterilization treatments on the levels of advanced glycation endproducts (AGEs) in meats was investigated. The amounts of both free and protein-bound N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in beef (rump, ribeye, short plate), pork (hind leg, tenderloin, belly), and chicken (chicken breasts, drumsticks) were determined using an HPLC-MS/MS method. Beef and pork had a small proportion (raw <15%; sterilized <8%) of free AGEs compared to the total AGEs, but raw chicken breasts had very high levels of free CEL (7.12±9.98 mg/kg; n=13) with large biological variation compared to pork (0.19±0.09 mg/kg; n=9) and beef (0.44±0.19 mg/kg; n=9). Commercial sterilization (121°C for 10 min) did not significantly affect the amounts of free CML or CEL, but led to about 0.6- to 3.6-fold increase of protein-bound CML and CEL. The amounts of protein and fat content in beef or pork had very little effect on the formation of protein-bound AGEs during sterilization process.

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