Abstract:With the upgrading of consumption structure and increasing demand for nutrition and safety of meat products， the meat industry has been put more emphasis on improving quality of meat products rather than ex－ panding quantity blindly. Therefore， the meat researcher increasingly focused on heterocyclic amine in meat products which was proved as potential carcinogens and formed easily during processing and storage. This review summarized current research on the classification， detection， formation， and inhibition of heterocyclic amines in meat products， and prospected its research promise.