Abstract：Long-term high-temperature treatments can induce the formation of hetercyclic amines and other hazardous substances during the production of meat products. Hetercyclic amines are a class of potent carcinogens and mutagens and long-term consumption of grilled or fired foods can be greatly harmful to the health of consumers due to the presence of hetercyclic amines. In this paper, we briefly discuss factors that influence the formation of hetercyclic amines in processed meat products and propose some effective control measures to inhibit their generation.
王正勇. 肉制品加工过程对杂环胺含量的影响及其控制手段的研究进展[J]. 肉类研究, 2012, 26(10): 45-47.
WANG Zheng-yong. Research Progress in the Effect of Processing Technology on Hetercyclic Amine Content in Meat Products and Control Measures. Meat Research, 2012, 26(10): 45-47.
2012, Vol. 26 
