Abstract: Heterocyclic aromatic amines are a class of substances that are easily produced during the processing of roasted meat products. Over-consumption may be carcinogenic or mutagenic. The formation mechanism of heterocyclic aromatic amines(including aminoimidazoaza-aromatics and amino-carbolines)in the processing of meat products were reviewed. The formation factors of heterocyclic amines in the processing of meat products were reviewed,including the processing conditions(temperature and time),processing methods,the content of precursor substances,and the moisture content of raw meat;the control technologies of heterocyclic aromatic amines were reviewed emphatically,such as the improvement of processing methods(microwave heating pretreatment,Wine pickling),adding exogenous inhibitors such as plant natural antioxidants(spices,tea extract,fruits and vegetables and fruit and vegetable extracts),water retention substances(cellulose,chitosan,starch),etc.,it provided theoretical guidance and reference for developing and applying control technology of heterocyclic amine in meat products.