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Advanced glycation endproducts (AGEs) in food products may pose health risks, and thermal processing of foods accelerates the formation of AGEs. The effects of heat treatments (65–100 C, 0–60 min) on the formation of AGEs including Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL) in ground beef were investigated. The levels of CML and CEL in ground beef steadily increased with heating time and heating temperature. A strong linear relationship (r2 = 0.920) between the amounts of CML (2.76–19.96 mg/kg) and CEL (2.32–11.89 mg/kg) in raw and thermally treated beef was found. The formations of both CML and CEL in ground beef during heat treatments basically fitted zero-order reactions (CML: r2 = 0.851–0.995, rate constant = 0.031–0.224 mg kg 1 min 1; CEL: r2 = 0.907–0.971, rate constant = 0.044–0.118 mg kg 1 min 1) with an activation energy of 61.01 kJ/mol for CML and 29.21 kJ/ mol for CEL.（食品中的糖化成品能帶來健康風險,食物的熱處理加速了糖化成品的形成。研究了熱處理碎牛肉（65-100℃,0-60min）對糖化成品的影響包括羧甲基賴氨酸(CML)和羧乙基賴氨酸(CEL)。隨著加熱時間和加熱溫度的增加,牛肉中羧甲基賴氨酸和羧乙基賴氨酸的量穩步增加。在生&熱牛肉間發現了CML與CEL 量的一種強線性關系(r2 = 0.920)。在熱處理過程中,碎牛肉中CML與CEL形成過程,基本上是0級反應,活化能量為CML 61.01 kJ/ mol和CEL 29.21 kJ/ mol (CML: r2 = 0.851–0.995, rate constant = 0.031–0.224 mg kg_1 min_1; CEL: r2 = 0.907–0.971, rate constant = 0.044–0.118 mg kg_1 min_1)）