Abstract：Meat products are rich in protein, lipids, saccharides, etc., and the interactions among these ingredients could occur to form hazardous compounds under certain processing conditions, such as polycyclic aromatic hydrocarbons (PAHs) during smoking, heterocyclic amines (HAs) during high-temperature cooking, and N-nitroso compounds (NOCs) in products with nitrite as a preservative. This paper summarizes the basic properties, formation pathways and the maximum allowable limits of PAHs, HAs and NOCs in meat products and currently available methods to control these hazardous substances, so as to provide a theoretical basis for the development of healthful meat products.
江黎雯，薛超轶，何志勇，王召君，秦 昉，陈 洁，徐正华，曾茂茂. 肉制品中3类有害物质的来源与控制方法研究进展[J]. 肉类研究, 2020, 34(4): 77-87.
JIANG Liwen, XUE Chaoyi, HE Zhiyong, WANG Zhaojun, QIN Fang, CHEN Jie, XU Zhenghua, ZENG Maomao. A Review of Three Kinds of Hazardous Substances in Meat Products: Sources and Control Methods. Meat Research, 2020, 34(4): 77-87.
2020, Vol. 34 
