Reduction of Carcinogenic N-Nitroso Compounds (NOCs) and Polycylic Aromatic Hydrocarbons (PAHs) in Processed Meat Products

Meat provides essential proteins and other nutrients crucial for human health and development. However, the journey from farm to table is not without its complexities, as meat processing methods can inadvertently introduce harmful compounds into our diets, posing potential risks to our well-being. Among these concerns are the formation of carcinogenic compounds such as heterocyclic amines, polycyclic aromatic hydrocarbons and N-nitroso compounds during meat processing. These compounds, often generated through cooking techniques like grilling, smoking or frying at high temperatures, have been linked to an increased risk of cancer development when consumed regularly over time. Understanding the adverse effects of these compounds is important for implementing different mitigation strategies like modification of cooking methods, utilization of lower cooking temperatures and shorter cooking durations which can help in minimizing the production of these carcinogenic compounds. Furthermore, advancements in food technology and processing techniques offer promising avenues for mitigating the formation of these harmful compounds. Innovative approaches, such as the use of natural antioxidants or additives can help in inhibiting the formation of these carcinogens during meat processing without compromising taste or nutritional value. This chapter is aimed at understanding the nature of these harmful compounds, their ill effects on human health, factors affecting their formation and different mitigation strategies employed to stop the formation of these compounds.