Technological Possibilities of Shaping the Health Safety of Meat Products—Selected Aspects

Meat is an important element of a balanced diet and can be a significant source of valuable nutrients. Harmful compounds such as polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), and nitrosamines (NAs) can be formed in meat products during heat treatment and processing. However, there are certain technological options for reducing them. Based on the review, it was concluded that reducing PAHs in smoked products can be achieved primarily by controlling the smoking process, including the smoke generation temperature, the method of generation, and the duration of contact with the smoke. PAHs in grilled products can be reduced by using an indirect grilling method or by using physical barriers and reducing fat content. HAAs content in products can be reduced by reducing the heating temperature and time as much as possible and by using plant ingredients with antioxidants. When reducing NAs, a key strategy is to reduce the amount of potential precursors (biogenic amines and nitrites) in the heated raw material. The technological initiatives presented in this study can serve as a basis for creating new products and developing new and improving existing good manufacturing practices aimed at reducing the content of harmful compounds in meat products. Creating new products and semi-finished products using literature data demonstrating the potential for reducing harmful compounds, designed to provide consumers with a high level of health security, is crucial for consumer health safety and further development opportunities for the meat industry.