The meat pieces of following animals species,beef,pork,mutton,chicken,duck and goose were pan fried at 200 ℃ for 10 min to study the occurrence of HAAs in fried meat of various animal species and the effect of precursor composition in raw meat on the formation of HAAs in pan fried meat.The composition of precursor(free amino acids,creatine and glucose) was examined in raw meat and the HAAs were detected in pan fried meat.Results showed that great differences were found between the precursor content,both between the animal species and within any species.The molar ratio of total creatine/glucose was from 0.89 up to 9.84.Ten HAAs were detected in pan fried meat.9H-pyridoindole(Norharman) and 1-methyl-9H-pyrido indole(Harman) were detected at high levels in cooked meat,the concentrations of the two compounds ranged from 10.90 ng/gup to 24.16 ng/g and from 4.64 ng/g to 14.04 ng/g respectively.2-amino-3,8-dimethyl-imidazo quinoxaline(MeIQx) was detected in amounts up to 3.55 ng/g in beef.2-amino-1-methyl-6-phenylimidazo-pyridine(PhIP) was formed easily in poultry,the content of PhIP in chicken was up to 15.26 ng/g.A significant linear correlation only existed between PhIP and the molar ratio of total creatine/glucose(P<0.05),the increased glucose contents reduced the concentrations of PhIP.