In this project, the impact of meat processing on glycation and oxidative reactions during gastrointestinal digestion is investigated. These processes may lead to reduced protein digestibility, increased protein fermentation, and microbial changes in the colon, potentially resulting in inflammation and oxidative stress. Within the context of the protein transition, the research also focuses on alternative protein sources, such as plant-based proteins (peas, soy) and insects, which are often processed into ultra-processed meat analogues. These products undergo intensive processing with additives to mimic the properties of meat and are similarly susceptible to glycation and oxidative changes. The mechanisms will be studied through in vitro digestion experiments and in vivo rat studies.