Residues associated with meat production may be defined as undesirable substances, which as a rule are only formed in small amounts as by-products of a generally desirable processing procedure. Biogenical amines can be formed in heated and fermented sausages as a consequence of preparation of raw material, polycyclic hydrocarbons during smoking, nitrosamines during excessive heating of cured products, and heterocyclic amines during frying. Furthermore, potentially harmful substances migrating from wrapping and packaging materials as well as residues from additives and cleaning agents and disinfectants can occur in meat products.