<p>Excessively cooked meats might retain toxic ingredients which include polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). This review investigated the formation and elimination of HCAs and PAHs in meat products that undergo high temperature processing. HCAs are produced when creatine and amino acids react during high-temperature processing of meat and meat products. Researches on animals have demonstrated that HCAs are carcinogenic and mutagenic. Indeno[1,2,3-c,d]pyrene, dibenz[a,h]anthracene, benzo[a]pyrene, benzo[b]anthracene, benzo[b]fluoranthene, benzo[j]fluoranthene, and benzo[k]fluoranthene are among the PAHs that are thought to cause cancer. It has been found that HCAs have carcinogenic properties when they are activated by cytochrome P450 1A2 oxidizing the amino group. This process ends in the formation of direct-acting reactive mutagens that target crucial components of DNA. Even as PAHs occurred during smoking, grilling, barbecuing, roasting, and frying in processed meat products and are influenced by cooking methods, parameters of cooking, cooking time, lipids and marinades. But, it has been discovered that smoking and grilling are the main ways that high-temperature cooked meat contains carcinogenic PAHs. The binding of PAH metabolites to DNA is what causes PAH-induced carcinogenesis. Mitigation of carcinogenic HCA generation during heat processing could be achieved through recipe variations, thermal processing condition modifications, use of herb, spices and antioxidants, reduction in cooking times and temperatures by meat pre-treatment such as microwave heating. These mitigation methods have been shown to be effective in reducing formation of carcinogenic HCAs in cooked meat. While mitigation of carcinogenic PAHs during grilling could be done by removing visual charring, reducing dripping from the meat into the source of heat to minimize fat pyrolysis, however, it has also been discovered that using acidic marinades, lean meat, and skinless chicken meat can all effectively lower the production of carcinogenic PAHs in high-temperature cooked meat. According to the EC Regulation (EC-No.1881/2006), benzo[a]pyrene (B[a]P) is the most likely human carcinogen among the different fractions of PAHs due to its toxicity. It is also a biomarker of the presence of carcinogenic PAHs in processed meats. However, ∑PAH4 is more reliable and ∑PAH4&#xa0;refers to the sum of the concentrations of four specific PAHs: benzo[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbF), and benzo[a]pyrene (BaP).The formation of HCAs and PAHs in cooked meat may be reduced by using techniques like air frying, infrared cooking, or sous vide, as well as by using refined smoke for smoked meat and fish products. Additionally, magnetic nanocomposites remove PAHs from food with remarkable efficiency (&gt; 99%).</p>