Abstract：In the high temperature cooking process, endogenous components in meat products are converted into a variety of toxic compounds, including heterocyclic amines, which contain strong bacterial mutagenic activity and human carcinogenicity. Yearly increasing consumption of cooked meat products may pose a risk to consumer health. This review summarizes the recent progress in the development of control technologies for heterocyclic amines with a focus on the classification and structural variability and formation mechanism of heterocyclic amines as well as the factors influencing their formation. The control approaches to heterocyclic amines are described from various aspects and their efficiencies are compared. The digestion and metabolism characteristics of heterocyclic amines in the human body are presented as well. This review will hopefully provide a theoretical basis for the study of control technologies for heterocyclic amine in meat products.
张根生，王铁钧，谢春丽，倪 雪，丁一丹. 肉制品熟制过程中杂环胺控制技术研究进展[J]. 肉类研究, 2019, 33(7): 67-73.
ZHANG Gensheng, WANG Tiejun, XIE Chunli, NI Xue, DING Yidan. Recent Progress in Development of Control Technologies for Heterocyclic Amines during Cooking of Meat Products. Meat Research, 2019, 33(7): 67-73.
2019, Vol. 33 
