The effects of mulberry polysaccharide, chitosan, and straw mushroom polysaccharide on the formation of free and bound heterocyclic aromatic amines (HAAs), physicochemical and textural quality attributes in dried minced pork slices (DMS) were investigated. The results showed that 9 free HAAs and 6 bound HAAs were detected in DMS. Addition of mulberry polysaccharide or chitosan could significantly inhibit the formation of 5 free HAAs, 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido[3,4-b]indole (Harman), 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 2-amino-3,4-dimethyl-imidazo[4,5-f]quinoline (MeIQ) and 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx); and 5 bound HAAs, Norharman, Harman, Trp-P-1, MeIQx and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (P<0.05), mulberry polysaccharide being more effective. Inhibition of protein oxidation could be the most important pathway for polysaccharides to reduce HAAs in DMS, followed by lipid oxidation and Maillard reaction. Mulberry polysaccharide and chitosan could inhibit protein oxidation, lipid oxidation and Maillard reaction and scavenge 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, thus inhibiting the generation of free and bound HAAs during thermal processing of DMS. Neither the color nor texture of DMS was significantly affected by mulberry polysaccharide. These findings implied that mulberry polysaccharide has the potential to improve the quality and safety of DMS, which will promote the high-quality development of the traditional meat industry.