The aim of the study was to characterize Maillard reactions in meat under different cooking treatments. Considered temperature-time combinations included raw samples (control), 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h. Furosine, a marker for heat treatment, was detected in all groups with roasting having a 4-fold increase over the control. Sous-vide treatment at 80 °C, boiling and autoclaving also contribute to a significant increase in furosine. N^ɛ-carboxymethyllysine, an indicator for advanced glycation end products, showed negligible amount in control, but increased with cooking temperature, with oven samples showing the highest values. A similar increasing trend was observed in lanthionine, covalently bonded protein crosslinks, which arises due to severe thermal regimes. Simultaneously, glycation and deamidation formation were tracked in meat proteins through peptidomics to highlight residue level changes that might affect nutrient value in processed muscle based foods.

该研究的目的是表征在不同烹饪方法下肉中的美拉德反应。考虑的温度-时间组合包括原始样品（对照），58、80、98和160°C 72分钟，118°C 8分钟和58°C 17 h。在所有组中都检测到了呋喃辛酸（一种用于热处理的标记物），其焙烧量比对照组增加了4倍。在80°C下进行熟味处理，煮沸和高压灭菌也可明显增加呋喃果糖的含量。ñ ^ɛ-羧甲基赖氨酸，高级糖化终产物的指示剂，在对照中显示的量可以忽略不计，但是随着蒸煮温度的增加而增加，烤箱样品显示出最高的值。羊毛硫氨酸（共价键结合的蛋白质交联）中观察到了类似的增加趋势，这是由于严酷的热环境而产生的。同时，通过肽组学对肉类蛋白质中的糖基化和脱酰胺化形成进行了追踪，以突出残留水平的变化，这些变化可能会影响以加工肌肉为基础的食品中的营养价值。