Hui, TengFang, ZhengfengHamid, NazimahMa, QianliCai, Kezhou2023-03-062023-03-062023-03LWT, ISSN: 0023-6438 (Print), Elsevier BV, 178, 114602-114602. doi: 10.1016/j.lwt.2023.1146020023-6438https://hdl.handle.net/10292/15943Polycyclic aromatic hydrocarbons (PAHs) are more easily formed in beef meat than other meats. A previous study confirmed the inhibitory effect of (−)-epicatechin on PAHs in a fat model system. However, (−)-epicatechin solution demonstrates colloidal properties at high concentrations. Hence a variable pressure immersion method was applied to infuse (−)-epicatechin in beef cubes. The fixed variable pressure-assisted immersion process using (−)-epicatechin that ranged from 0.2 mM/L to 5.0 mM/L was found to influence color, flavor, and PAHs dose-dependently. The 0.2 mM/L (−)-epicatechin treatment stabilized color properties, reduced PAHs content, and promoted the formation of volatiles and free amino acids. However, the use of more than 1.0 mM/L (−)-epicatechin, gradually decreased the values of brightness (L*) and yellow to blue color (b*), volatiles and free amino acids content, and reduced the inhibitory effect on PAHs. Therefore, the variable pressure-assisted immersion process of meat in 0.2 mM/L (−)-epicatechin can inhibit PAHs formation without compromising flavor properties of roasted beef.http://creativecommons.org/licenses/by-nc-nd/4.0/30 Agricultural, Veterinary and Food Sciences3003 Animal Production0702 Animal Production0904 Chemical Engineering0908 Food Sciences3006 Food sciences3210 Nutrition and dietetics4004 Chemical engineeringJournal ArticleOpenAccess10.1016/j.lwt.2023.114602