Abstract: Cured meat product has long history in china. Its production and consumption capacity,as estimated,accounted formore than70 per cent of the country’s meat production capacity.However,in order to making the product desired color and flavor,smoking process was always adopted in traditional chinese-style meat product manufacture,whice led to a high content ofcarcinagentic 3,4-benzopyrene from traditional product’s 9.5μg/kg(lean meat 5.9μg/kg)to 0.164μg/kg (lean meat 0.179μg/kg)and simultaneausly keeping the product disired color and flavor as well.

Key words: curde meat product, smokeless smoking, benzopyrene