Meat products contain polyunsaturated fat, whose oxidation form active carbonyl compounds （RCCs）. The RCCs has notable food safety risk and causes the oxidation of protein, affect the quality of meat. This paper reviewed the accumulation of RCCs in meat products, food safety risk assessment about RCCs, the effect of RCCs on protein oxidation and quality of meat products. The study about RCCs in Chinese Traditional cured meat products, such as cured pig meat, cured fish, bacon, sausage, dried fish, etc., is very scarce. The accumulation behavior, mechani...
