Abstract:

Heterocyclic aromatic amines (HAAs), a class of carcinogenic and mutagenic organic compounds, are formed
from high-protein foods cooked at high temperature. Grilling, stewing, frying, deep-frying, and other thermal processing
methods can lead to the formation of heterocyclic aromatic amines in meat products. The inhibitory effect of exogenous
components on the formation of heterocyclic aromatic amines in meat processing has gained extensive attention. In this
paper the current status of studies on the inhibition of the formation of heterocyclic aromatic amines in meat products by
exogenous components are reviewed.

Key words: exogenous components, heterocyclic aromatic amines, meat products, inhibition