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| A Review of Three Kinds of Hazardous Substances in Meat Products: Sources and Control Methods |
| JIANG Liwen, XUE Chaoyi, HE Zhiyong, WANG Zhaojun, QIN Fang, CHEN Jie, XU Zhenghua, ZENG Maomao |
| 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Huangpu Customs, Guangzhou 510770, China |
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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.
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2020, Vol. 34 
