Research progress in detection methods and control measures for heterocyclic aromatic amines in processed meat products

Heterocyclic aromatic amines are mutagenic and carcinogenic compounds that are formed naturally during cooking of proteinaceous foods such as meat. There are about 30 kinds of heterocyclic aromatic amines have been found at present.Five kinds of heterocyclic aromatic amines have been listed as potential carcinogens in the eleventh US National Toxicology Program Report on carcinogens, while three kinds of heterocyclic aromatic amines have also been affirmed as potential carcinogens by the International Agency for Research on Cancer ( IARC) .Meat pretreatment and detection methods for heterocyclic aromatic amines were introduced, while control measures were summarized.