This study investigated the effects of pigskin gelatin hydrolysates (PGH, 4 %) as a cryoprotectant on the formation of advanced glycation end-products (AGEs) in pre-heated pork subjected to freeze-thaw cycles and subsequent reheating. During the freeze-thaw process, PGH significantly mitigated the increase in α-dicarbonyl precursors (α-DPs) and AGEs compared to the control group. Specifically, the levels of glyoxal and methylglyoxal decreased by 4.26 % and 6.12 %, respectively, although this inhibition was not statistically significant (P >
0.05). The concentrations of N