Global Journal of Science Frontier Research, H: Environment & Earth Science, Volume 22 Issue 1

in vegetable oils As already described earlier, vitamin E has a strong inhibitory effect in the formation of HAA. III. C onclusion The analyzed works have shown that the risk of HAA formation can be controlled in various ways, the most accessible of which is to introduce ingredients with antioxidant activity into the meat product recipe. By such methods, it is possible to reduce the level of HAA up to 100%, which will reduce the carcinogenic load on the human body with endogenous xenobiotics and improve food safety. The analysis of the results of the studied works made it possible to determine the vector for further own research on this issue, namely, the introduction into the recipe of meat products ingredients that usually used to be added and ingredients that were not used, but have high antioxidant activity, such as sea buckthorn, blueberries, grapes, cranberries, mountain ash, chokeberry, currant, mangosteen. 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