Table 4.
The heterocyclic aromatic amines (HAAs; ng/g dry basis) and advanced glycation end products (AGEs; ng/g dry basis) values of raw meat during freeze–thaw cycles.
| Cycles | Norharman | Harman | CEL | CML |
|---|---|---|---|---|
| 0 | 116.03 ± 8.24 b | 88.12 ± 8.90 a | 34.56 ± 2.23 b | 36.23 ± 4.32 b |
| 1 | 125.43 ± 9.12 a,b | 90.06 ± 8.40 a | 35.25 ± 1.32 b | 28.51 ± 5.49 b |
| 3 | 137.18 ± 9.00 a | 92.67 ± 9.13 a | 35.98 ± 2.56 b | 42.09 ± 6.42 a,b |
| 5 | 138.53 ± 5.96 a | 95.03 ± 9.38 a | 37.87 ± 3.09 a,b | 53.58 ± 9.62 a |
| 7 | 139.62 ± 6.61 a | 102.81 ± 14.59 a | 38.64 ± 3.24 a | 41.31 ± 3.05 a,b |
Comparisons were made within the same column. Data were presented as means ± standard deviations (n = 3). Different letters (a–b) in the same group represent significant difference (P < 0.05).