Abstract:Heterocyclic aromatic amines are a class of carcinogenic or mutagenic substances produced during the processing of protein-rich foods.The formation mechanism of heterocyclic aromatic amines in meat processing was reviewed.The factors of affecting the production of heterocyclic aromatic amines in meat products were analyzed，including cooking methods，the temperature and time of cooking，the content of water and fat.The control measures of heterocyclic aromatic amines are reviewed emphatically including two aspects as follows：one was to control its formation，such as choose the right means of processing （decrease the processing temperature and time properly and choose the right cooking method）.Adding exogenous substances such as antioxidant，spices，etc.On the other hand was to control the metabolism，such as adding lactobacillus absorb the heterocyclic aromatic amines，adding capsaicin to reduce the activity of cytochrome P450 enzymes.The purpose of this review was to provide new strategies to reduce the heterocyclic aromatic amines in meat products.