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| A Review of the Formation and Control of Hazardous Substances in Meat during Thermal Processing |
| LI Shimeng, YU Qianqian, DONG Zhanting, SUN Lin, CHENG Bei, SUN Chengfeng |
| College of Life Sciences, Yantai University, Yantai 264000, China |
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Abstract Pleasant aroma will be generated in meat products during frying, roasting and other thermal processing operations, which is, however, accompanied by the formation of various harmful substances, such as heterocyclic amines, acrylamide, trans fatty acids, and polycyclic aromatic hydrocarbons. These substances will do great harm to human health. Therefore, it is particularly important to explore the cause of the formation of harmful substances in meat products during thermal processing and to control it. The formation mechanism of the harmful substances, as well as the existing detection methods and control measures are summarized in this review. Meanwhile, the relationship between flavor compounds generation and harmful substances reduction is discussed. We expect that this review will provide valuable reference for further research in the future.
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2021, Vol. 35 
