This review presents the results of studies on the issue of reducing the amount of heterocyclic aromatic amines formed in meat products. The analyzed works have shown that it is possible to influence the amount of heterocyclic aromatic amines through their precursors, heat treatment of meat products and the introduction of non-meat ingredients into the recipe. An analysis of works devoted to the effect of temperature and duration of heat treatment on the amount of heterocyclic aromatic amines formed is presented. As a result of the analysis, it was found that free amino acids, moisture, and the water-holding capacity of the raw material play an important role in the formation of heterocyclic aromatic amines. A number of analyzed works proved the inhibitory effect of vitamin E in the formation of heterocyclic aromatic amines. Described the inhibitory effect of pomegranate seed extract, artichoke extract. The effect of replacing animal fat with vegetable oils on the amount of heterocyclic aromatic amines formed is described. The described works made it possible to determine the direction of further research on the use of substances with antioxidant activity in the formulation of meat products.