Progress in the Prevention of the Formation of Heterocyclic Amines in High-Temperature Meat Products and the Regulation of Their Metabolism in the Human Body

High-temperature meat products are popular among consumers due to their unique color, aroma and taste. However, harmful substances such as heterocyclic amines can be formed from reducing sugars and amino acids through free radical pathway or Maillard reaction during the high-temperature processing of meat products. In this paper, we review the formation pathways and prevention methods of heterocyclic amines in high-temperature meat products and the regulation of their metabolism in the human body. We recommend that the proper heating methods as well as the proper edible oils, sugars and metal ions, natural spices and antioxidants should be selected. In order to reduce the digestion and absorption of heterocyclic amines and regulate their metabolism the human body, we recommend that the activity of heterocyclic amines should be reduced, the activation process should be inhibited, the genotoxicity should be reduced by enzymatic trapping of metabolites, and the rate of metabolism, digestion and absorption in the body should be reduced by nucleotide excision repair after ingestion of heterocyclic amines. The information gathered in this review will be helpful to optimize the processing technology for high-temperature meat products, promote the green development of the meat industry and enhance consumer health.