Heterocyclic amines are toxic compounds formed in the process of thermal processing and flavor formation of protein-rich foods. These toxic compounds have adverse effects on the human health and may be mutagenic and carcinogenic. With the development of science and technology and people's attention to food safety, heterocyclic amines in meat products have attracted more and more attention. This article mainly describes the formation, influencing factors, hazards, detection method and control of heterocyclic amines in meat products, and prospects for future research directions.