Background Nitrification inhibitors (NI) and urease inhibitors (UI) are widely used to improve nitrogen use efficiency and reduce reactive nitrogen losses in rice production. However, irrigation-induced changes in soil moisture may alter inhibitor performance. The interactive effects of inhibitor type and irrigation regime on rice yield and greenhouse gas (GHG) emissions remain poorly understood. Objectives This study examined how NI and UI interact with irrigation regime to regulate rice yield, soil carbon and nitrogen dynamics, and GHG emissions, with particular emphasis on rhizosphere-mediated processes. Methods A two-year field experiment adopted a 2 × 3 factorial design, integrating two irrigation regimes [continuously flooded (CF) and alternate wetting and drying irrigation (AWD)] with three fertilization strategies (CK, NI, and UI). Rice yield, root traits and exudation, soil carbon and nitrogen pools, and CH4, N2O, and NH3 emissions were measured. Results Relative to CF + CK, AWD alone increased rice yield by 3.7% and reduced CH4 emissions by 65%, but increased cumulative N2O emissions by 110%. Relative to their corresponding CK treatments, NI and UI increased rice yield by 9% and 12% under CF, and by 12% and 8% under AWD, respectively. Under CF, NI and UI significantly reduced CH4 and N2O emissions, decreasing global warming potential (GWP) by 13.6% and 14.2%, respectively. Under AWD, NI further reduced CH4 and N2O emissions and achieved the lowest GWP. By contrast, UI reduced CH4 emissions but increased N2O emissions, offsetting its mitigation benefit. Inhibitor application increased root biomass but reduced root exudate C by 8.7%–25.5%. This suggests a shift in C allocation from rhizosphere inputs toward root growth and yield formation. NI also reduced soil dissolved N by 5.6%–8.3% and enhanced microbial N retention, particularly in rhizosphere soil under AWD. NH3 volatilization revealed an additional trade off, with NI increasing NH3 loss and UI consistently reducing NH3 volatilization under both irrigation regimes. Conclusion and implications NI was more effective than UI under AWD systems, sustaining rice yield while reducing GWP through lower dissolved N availability and enhanced microbial C and N retention. However, the increase in NH3 volatilization under NI represents an important trade-off that should be considered in integrated N management. Rice roots functioned as a critical rhizosphere interface mediating inhibitor-induced shifts in soil C and N partitioning. Overall, combining AWD with NI provides a practical strategy for sustainable rice production by maintaining high yield, improving water productivity, and reducing GHG emissions.

Soil salinization poses a major threat to global rice production by disrupting ion homeostasis and reducing yields. This study aimed to evaluate how the integration of straw and organic fertilizer improves rice salt tolerance through physiological and biochemical mechanisms. A two-year pot experiment was conducted using two japonica cultivars under non-saline control (CK) and 0.2

The interest and demand for active food packaging made from all natural materials have increased significantly, driven by the intent to minimize the ecological impact. Green electrospinning from biopolymers with antimicrobial compounds is considered an ideal candidate for constructing ultrathin, excellent performance, and effective antibacterial fibrous films (FFs). Here, a green electrospinning from zein (Z) ethanol-aqueous solution with varied theaflavin (TF) concentrations (0.6-4 %) was utilized as active packaging for cold-fresh pork. All the Z/TF composite fibrous films (ZTF-FFs) exhibited smooth and uniform surfaces, and their average fiber diameter increased from 484 nm to 705 nm with higher TF concentration. TF addition altered the secondary and crystalline structure of Z-FF, evidenced by Fourier-transform infrared spectroscopy and X-ray diffraction. At 1 % TF addition, ZTF1-FF displayed enhanced thermodynamic stability, with a decomposition residue of 13.88 % and a maximum mass loss rate temperature of 313.45 degrees C. ZTF1-FF also exhibited excellent hydrophobicity, superior mechanical properties, and significant antibacterial activity against S. aureus and S. paratyphi B. When used for active packaging of cold-fresh pork, ZTF1-FF significantly delayed the increases in total volatile basic nitrogen, total viable count, pH, weight loss, and thiobarbituric acid reactive substances of the pork. Overall, ZTF1-FF showed the most promising potential as an active food packaging material, particularly for preserving coldfresh meat.

This study explores the development of environmentally friendly tea polyphenol (TP)-loaded natural polysaccharide-based nanofibrous films (FFs) using green electrospinning techniques for active packaging of pre-processed fish fillets. Three types of TPs were incorporated into an aqueous octenylsuccinylated starch (OSS)/pullulan (PUL) dispersion to produce TP/OSS/PUL-FFs, whose structural characteristics (appearance, chromaticity, and fiber morphology) and functional properties (antioxidant capacity, antibacterial activity, thermal stability, and water contact properties) were comprehensively evaluated. Among the FFs, TP3/OSS/PUL-FF exhibited the best performance, including the highest thermal degradation temperature (302.04 °C), the lowest water contact angle (17.85°), and the strongest antioxidant and antibacterial properties, attributed to its high epigallocatechin gallate content (59.13 %). When applied to pre-processed fish fillets during an 8-day storage period at 4 °C, the TP3/OSS/PUL-FF active packaging significantly reduced spoilage indicators, including total colony count, pH fluctuation, total volatile basic nitrogen, and thiobarbituric acid reactive substances, outperforming control groups. These findings highlight the potential of TP3/OSS/PUL-FF as an effective and sustainable active packaging material for extending the shelf life of pre-processed meat products.

This study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configuration. The treated protein exhibited the largest particle size (152.3 nm), lowest polydispersity index (0.248), highest α-helix content (47.86%), and lowest β-sheet, β-turn, and random coil contents (12.33%, 16.07%, and 22.41%, respectively). It also showed the lowest endogenous fluorescence and surface hydrophobicity, and the highest thermal denaturation temperature (76.8 °C). Additionally, microwaving for ≤90 s led to increased peptide modifications, with carbamylation and deamidation being the most prevalent. A microwave treatment time of 60 s also notably enhanced the functional properties of glycosylated soybean 7S protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, and stability (45.191 m2/g and 33.63 min). The foaming capacity was second only to the 120 s treatment (32% at 60 s versus 34% at 120 s), though the oil-holding capacity (22.73 g/g) and foaming stability (33.42%) were significantly lower than those of the controls. Microwave treatment durations exceeding or below 60 s led to the structural disintegration of the protein, diminishing most of its functional properties. This study explores the mechanism of how microwave processing time affects the structure and functional properties of glycosylated soybean 7S protein and identifies 60 s as the optimal microwave processing time. It meets the demands for healthy and delicious food in home cooking, providing scientific evidence for using microwave processing technology to enhance the nutritional value and quality of food.

BACKGROUND:Natural emulsifiers are increasingly preferred by the food industry to meet consumers' demand for 'clean-label' emulsion products. In the present study, 10 short-term retrograded starches with unique molecular structures were explored to examine the relationships between starch structures and their ability to form stable oil-in-water emulsions. RESULTS:Waxy maize starch showed the largest value of contact angle and conductivity of emulsion, whereas potato and lentil starch showed the lowest value of contact angle and conductivity of emulsion, respectively. Emulsion prepared by rice starch showed the lowest, whereas that of sweet potato starch showed the highest value of viscosity. Consequentially, the emulsion stabilized with waxy maize and tapioca starch showed the smallest and less polydisperse droplets, resulting in a much higher emulsifying index. On the other hand, emulsion prepared with potato starch showed the highest stability compared to other starches. Correlation analysis suggested that starches with larger molecular size, a lower amylose content and shorter amylopectin short chains had a higher emulsification ability, whereas the amount of starch molecular interactions formed during short-term retrogradation revealed no obvious linking to emulsion performances. CONCLUSION:These findings provided food industry with exciting opportunities to develop 'clean-label' emulsions with desirable properties. © 2024 Society of Chemical Industry.

Context or problem Straw incorporation improves soil fertility but also poses environmental challenges due to increasing methane (CH4) emissions in paddy fields. Whether nitrogen (N) and water management can balance rice yield and CH4 emissions under different crop straw incorporation is still not well-documented. Objective A three-year field experiment was conducted to probe the comprehensive effects of N application ratios and irrigation regimes on rice yield, rhizosphere soil properties, and CH4 emissions, along with the underlying mechanisms of CH4 emission variations among different straw types. Methods A two-factor randomized block design was used with two Japonica rice cultivars as materials in 2020 and 2021. The straw incorporation treatment included no straw incorporation (NS), wheat straw incorporation (WS), and rape straw incorporation (RS). The N fertilizer application treatments included local farmers' fertilizer practice (LFP) and increasing basal fertilizer rate (IBF). Two irrigation practices, continuously-flooded irrigation (CF) and alternate wetting and drying irrigation (AWD), were designed under the WS and RS treatments in 2022. Results 1) WS-IBF and RS-IBF enhanced yield by 6.70 similar to 9.03 % and 8.13 similar to 9.50 % compared to WS-LFP and RS-LFP, respectively. AWD further increased yield by 6.28 similar to 7.76 % compared to CF. 2) WS-IBF and RS-IBF enhanced dissolved organic carbon (DOC) content, synchronously boosted the methanogens (mcrA) and methanotrophs (pmoA) abundances, but decreased the pmoA/mcrA ratio, which significantly promoted CH4 emission flux in early growth stage. This resulted in a 5.04 similar to 8.01 % and 4.60 similar to 7.88 % increase in CH4 emissions compared to WS-LFP and RS-LFP, respectively, but a decrease in yield-scaled CH4 emissions. AWD reduced DOC content, facilitated the conversion of ammonium N to nitrate N, increased dissolved oxygen content, and hence decreased CH4 emissions by 23.41 similar to 24.38 % compared to CF. 3) RS significantly increased microbial biomass C, N, and related metabolites, leading to a 1.29 similar to 2.73 % increase in yield compared to WS. Meanwhile, RS promoted Nitrospira abundance as well as pterin and flavonoid metabolites associated with mcrA inhibition, while decreasing Anaeromyxobacter abundance, ammonium N, and DOC content, resulting in an increase in the pmoA/mcrA ratio and a noticeable drop in CH4 emissions compared to WS. Conclusions RS combined with IBF and AWD is a more sustainable integrated practice in light of the synergistic improvement in rice production and environmental benefits. Implications The results reveal that optimizing N and water management can synergize high-yield and low-carbon by regulating rhizosphere microenvironment in rice production under crop straw incorporation.

The molecular structures of starch and sugar/sugar alcohol are recognized as critical determinants of starch pasting and retrogradation properties. However, their combined effects on these properties remain elusive. This study for the first time examined the pasting and retrogradation properties of nine starches with diverse molecular structures, both with and without the addition of glucose, sucrose, isomaltose, isomalt, and sorbitol. The presence of sugar/sugar alcohol significantly enhanced starch pasting viscosity. In particular, the variations of the peak viscosity of wheat starch were more pronounced than other starches, possibly due to its distinct molecular structures. The changes in melting temperatures and enthalpy of retrograded starches were complex, varying depending on the type of starch and sugar/sugar alcohol used. For example, the melting peak temperature ranged from 56.45 °C (TS) to 61.9 °C (WMS), and the melting enthalpy ranged from 0.16 J/g (TS) to 5.6 J/g (PES). The micromorphology of retrograded starch revealed agglomeration and needle-like structures, instead of a network structure, after the addition of glucose and sorbitol, respectively. Correlations between starch molecular structure and pasting properties remained largely unchanged, while the relationship between starch molecular structure and retrogradation properties exhibited notable variations after the addition of sugars or sugar alcohols. These findings help a better understanding of the effects of starch molecular structure and the presence of sugar/sugar alcohol on starch pasting and retrogradation properties.

The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study, seven starches with distinct molecular structures were investigated to determine how different sugars and sugar alcohols affect their gelatinization properties. The inclusion of sugars and sugar alcohols resulted in a significant elevation of starch gelatinization temperatures (similar to 8 C-degrees), especially with sucrose, isomaltose and isomalt. Nevertheless, the influence of these sugars/ sugar alcohols on the gelatinization temperature range and enthalpy change varied depending on the particular starch varieties. According to the correlation analysis, sugars and sugar alcohols mainly exert their impact on the starch gelatinization temperature range and enthalpy change by possibly interacting with amylose chains possessing a degree of polymerization ranging from 100 to 1000 (p < 0.05) and inhibiting the amylose leaching during gelatinization. These findings help a better understanding of the complex relationship between starch fine structure and gelatinization properties under the influence of sugars and sugar alcohols.

The rising global demand for agricultural products is leading to the widespread application of pesticides, such as spinetoram, resulting in environmental pollution and ecotoxicity to nontarget organisms in aquatic ecosystems. This research focused on assessing the toxicity of spinetoram at various concentrations (0, 0.01, 0.1, 0.5, 1.0, and 3.0 mg L-1) on two common freshwater microalgae, Chlorella vulgaris and Microcystis aeruginosa, to shed light on the ecotoxicological effects of insecticides. Our findings demonstrate that M. aeruginosa is more sensitive to spinetoram than is C. vulgaris, with a concentration-dependent reduction in the growth rate observed for M. aeruginosa, whereas only the highest concentration of spinetoram adversely affected C. vulgaris. At a concentration of 0.01 mg L-1, the growth rate of M. aeruginosa unexpectedly increased beginning on day 7, indicating a potential hormetic effect. Although initial exposure to spinetoram improved the photosynthetic efficiency of both microalgae strains at all concentrations, detrimental effects became apparent at higher concentrations and with prolonged exposure. The photosynthetic efficiency of C. vulgaris recovered, in contrast to that of M. aeruginosa, which exhibited limited recovery. Spinetoram more significantly inhibited the effective quantum yield of PSII (EQY) in M. aeruginosa than in C. vulgaris. Although spinetoram is not designed to target phytoplankton, its toxicity can disrupt primary productivity and modify phytoplankton-consumer interactions via bottom-up control mechanisms. This study enhances our understanding of spinetoram's ecotoxicity and potential effects on aquatic ecosystems.

Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysis time (0–4 days), and their structural changes and potential application as HIPEs’ stabilizers were further explored. With increasing the acid hydrolysis time from 1 day to 4 days, the yield of QS nanocrystals decreased from 30.4% to 10.8%, with the corresponding degree of hydrolysis increasing from 51.2% to 87.8%. The occurrence of QS nanocrystals was evidenced from the Tyndall effect and scanning electron microscopy with particle size distribution. The relative crystallinity of QS subjected to different hydrolysis times (0–4 days) increased from 22.27% to 26.18%. When the acid hydrolysis time of QS was 3 and 4 days, their HIPEs showed self-standing after inversion, known as high internal phase emulsion gels (HIPE gels), closely related to their densely packed interfacial architecture around oil droplets, seen on an optical microscope, and relatively high apparent viscosity. This study could provide a theoretical guidance for the efficient production and novel emulsification of SNCs from QS to HIPE gels.

Straw returning plays an essential role in crop yields and the sustainable development of agriculture. However, the effects and mechanisms of nitrogen (N) fertilizer management on grain yield, quality and aroma substance 2-acetyl-1-pyrroline (2-AP) content under wheat straw returning are still unclear. In this field experiment, two japonica rice cultivars were used as materials, wheat straw non-returning (NS) and wheat straw full returning (WS) were designed coupled with two N application ratios, namely basal fertilizer: tiller fertilizer: panicle fertilizer =5:1:4 (local farmers’ fertilizer practice, LFP) and 7:1:2 (increasing basal fertilizer rate, IBF) under the total N application rate of 270 kg ha-1. The effects of the four treatment combinations (NS-LFP, NS-IBF, WS-LFP, WS-IBF) on yield, cooking and eating quality, and 2-AP content in rice were investigated. The two-year (2020, 2021) results showed that: 1) WS-IBF significantly increased the number of panicles and grains per panicle, leading to the increase in grain yield by 6.67%–12.21%, when compared with NS-LFP, NS-IBF and WS-LFP. 2) WS-IBF enhanced the taste value, peak viscosity, breakdown value, the ratio of amylopectin to amylose, and the ratio of glutelin to prolamin while reducing the setback value and amylose content of rice flour. 3) Compared with NS, WS increased the activities of proline dehydrogenase and ornithine transaminase, the synthetic precursors of 2-AP, and finally increased 2-AP content in rice grains. WS-IBF slightly decreased 2-AP content, but there was no significant difference with WS-LFP. The above results indicated that adjusting the N regime and increasing basal N fertilizer rate under wheat straw returning is conducive to improving grain yield, cooking and eating quality, and 2-AP content in rice.

In this study, we investigated the effects of different high-intensity ultrasound (HIU) pretreatment times (0–60 min) on the structure of β-conglycinin (7S) and the structural and functional properties of 7S gels induced by transglutaminase (TGase). Analysis of 7S conformation revealed that 30 min HIU pretreatment significantly induced the unfolding of the 7S structure, with the smallest particle size (97.59 nm), the highest surface hydrophobicity (51.42), and the lowering and raising of the content of the α-helix and β-sheet, respectively. Gel solubility showed that HIU facilitated the formation of ε-(γ-glutamyl)lysine isopeptide bonds, which maintain the stability and integrity of the gel network. The SEM revealed that the three-dimensional network structure of the gel at 30 min exhibited filamentous and homogeneous properties. Among them, the gel strength and water-holding capacity were approximately 1.54 and 1.23 times higher than those of the untreated 7S gels, respectively. The 7S gel obtained the highest thermal denaturation temperature (89.39 °C), G′, and G″, and the lowest tan δ. Correlation analysis demonstrated that the gel functional properties were negatively correlated with particle size and the α-helix, while positively with Ho and β-sheet. By contrast, gels without sonication or with excessive pretreatment showed a large pore size and inhomogeneous gel network, and poor properties. These results will provide a theoretical basis for the optimization of HIU pretreatment conditions during TGase-induced 7S gel formation, to improve gelling properties.

The chemical structures and functional properties of plant-based polysaccharides are critically influenced by extractive solvents, but their roles are not clear. In this study, the structural characteristics and multiple bioactivities of Volvariella volvacea polysaccharides (VVPs) subjected to water (VVP-W), alkalis (sodium hydroxide, VVP-A), and acids (citric acid, VVP-C) as extractive solvents are investigated systematically. Of the above three polysaccharides, VVP-W exhibited the highest molecular weights, apparent viscosity, and viscoelastic properties. Functional analyses revealed that VVP-C had an excellent water-holding capacity, foaming properties, and emulsifying capacity, while VVP-A exhibited a promising oil-holding capacity. Moreover, VVP-C displayed strong inhibitory effects on α-amylase and α-glucosidase, which could be attributed to its content of total phenolics, proteins, and molecular weights. These findings have important implications for selecting the appropriate extraction techniques to obtain functional polysaccharides with targeted bioactive properties as food additives.

The beta-conglycinin (7S) was pre-treated with high-intensity ultrasonic (HIU) and subsequently formed into composite edible films with the transglutaminase (TGase) method. Effects of HIU pretreatment time (0, 5, 10, 15, and 20 min) on the conformation of 7S and structural and application properties of 7S-TGase films were evaluated. The analysis of 7S conformation results revealed that HIU pretreatment for 0-10 min significantly dissociated the 7S, exposed internal hydrophobic groups of protein, increased its intermolecular hydrogen bonds, and altered the protein secondary and tertiary structure. The structural properties of films were evaluated by SEM, XRD, and ATR-FTIR. SEM showed that HIU reduced film wrinkles and cracks and improved unevenness. XRD and ATR-FTIR indicated that the film obtained an enlarged crystallinity, and the amide I and amide II regions of films were peak-shifted which is usually associated with the formation of covalent bonds. Notably, analysis of intermolecular force showed that HIU facilitated the formation of hydrogen bonds, hydrophobic interactions, and epsilon-(gamma-glutamyl) lysine bonds in 7S-TGase films. The above structural changes in 7S and films were beneficial for the application properties of films. Results indicated that 10 min HIU pretreatment effectively improved the mechanical properties and water resistance, reduced water vapor permeability and oxygen permeability, and decreased the opacity of 7S-TGase films. However, the color of the film was not affected by the HIU, with an overall bright and yellowish color.

Grain size, determined by grain length, grain width and grain thickness, is associated with grain yield and quality. Many genes controlling grain size were cloned and their related regulatory mechanisms were clearly clarified. However, whether these genes can be directly introduced into japonica rice for grain size improvement is unknown. We edited GS9,

Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varieties with desirable eating qualities have been selected, with their texture and aroma profile characterized by a texture analyzer and gas chromatography-ion mobility spectrometry, respectively. A large variance of textural attributes and a total number of 39 major volatile organic components were observed for these cooked rice varieties. Pearson correlation showed that the hardness of cooked rice was positively correlated with the content of E-2-hexenal, 2-hexanol-monomer, 1-propanol, and E-2-pentenal, while stickiness was positively correlated with 5-methyl-2-furanmethanol and dimethyl trisulfide. Possible underneath mechanisms were discussed for these relations. These results could help the rice industry to develop rice products with both desirable texture and aroma property.

The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.4%), larger mean size of aggregated granules (44.1 μm), higher relative crystallinity (29.0%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (1.5), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.8 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.4% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.

Post-anthesis dry matter accumulation (PDMA) plays an important role in yield, but the differences and mechanisms of PDMA among rice varieties with different yield levels are still unclear. Field experiments were conducted using six rice varieties with medium, high, and super high yield levels selected to not only analyze the relationship between PDMA and yield but also compare the physiological indexes among different varieties. The effects of grain fertilizer on PDMA and yield were also observed. PDMA and apparent transferred mass of non-structural carbohydrate (NSC) in stems from heading to maturity were significantly positively correlated with yield. The physiological indexes (root oxidation activity, zeatin ​+ ​zeatin riboside contents in roots and leaves, and leaf photosynthetic rate) at 0–20 days after anthesis (DAA) of super high-yielding varieties were significantly higher than those of medium-yielding and high-yielding varieties. In addition, the α-amylase activity in stems at 30–50 DAA of super high-yielding varieties was significantly higher than other varieties. Compared with no grain fertilizer application rate (GFAR), the GFAR for maximum yield and yield increase of super high-yielding varieties were higher than other varieties. The above physiological indexes at 10–20 DAA were increased under GFAR at 54 ​kg ​ha−1. The α-amylase activity at 30–50 DAA was inhibited under GFAR at 81 ​kg ​ha−1 that hindered NSC translocation, resulting in decreased yield. Our results indicated that higher PDMA and NSC translocation were the crucial characteristics that benefited the yield formation of super high-yielding rice varieties.

ABSTRACT:Beef is an important red meat that contains essential nutrients for human growth and development. Baking is a popular beef cooking method. Temperature and time play key roles in the final quality of beef. How temperature and time affect the changes of nutrients and the formation of harmful products in beef is not clear. The purpose of this study was to measure the content of water, fat, protein, ash, nitrite, total volatile base nitrogen, advanced glycation end products (AGEs) and their precursors, and polycyclic aromatic hydrocarbons (PAHs) at different temperatures (150, 190, 230, 270, and 310°C) for 20 min and at 190°C for different times (10, 20, and 30 min), so as to discuss the effect of different temperatures and times on beef nutrients and harmful products. The results showed that the moisture content of beef decreased with increased baking temperature and time, resulting in the increase of the relative content of fat, protein, and ash. The content of total volatile base nitrogen increased continuously. Compared with the control group, the content of glyoxal in beef decreased, whereas the content of methylglyoxal, pentosidine, and fluorescent AGEs increased, indicating the continuous accumulation of AGEs in beef. A total of 13 PAHs were identified by gas chromatography-mass spectrometry. The concentrations of 13 PAHs in beef increased with increases in baking temperature and time. The concentrations of BkP and BaP, which are the most carcinogenic to humans, were 0.36 and 0.35 μg/kg in raw meat, respectively; these were increased by high temperature and long baking times. After beef was baked at 270 and 310°C for 20 min, the concentration of BkP increased to 9.49 and 5.66 μg/kg, respectively, and the concentration of BaP increased to 5.45 and 4.42 μg/kg, respectively. After baking at 190°C for 30 and 40 min, the concentration of BkP increased to 4.81 and 24.20 μg/kg, respectively, and the concentration of BaP increased to 3.85 and 17.79 μg/kg, respectively. HIGHLIGHTS: