Table 4.

Differentially abundant metabolites in raw ¹ and cooked ² normal-pH beef.

Metabolite	p-Value	Abundance (Cooked/Raw)	Type of Molecule
Aspartic acid	0.028	over	Amino acid
Cysteine	0.005	over	Amino acid
Glutamic acid	0.007	over	Amino acid
Isoleucine	0.001	over	Amino acid
Leucine	0.001	over	Amino acid
Methionine	0.014	over	Amino acid
Phenylalanine	0.018	over	Amino acid
Threonine	0.007	over	Amino acid
Tryptophan	0.047	over	Amino acid
Tyrosine	0.031	over	Amino acid
Valine	0.002	over	Amino acid
3,6-anhydro-D-galactose	0.008	over	Carbohydrate
Lyxose	<0.001	over	Carbohydrate
N-acetylneuraminic acid	0.010	over	Carbohydrate
Xylulose	0.019	over	Carbohydrate
Glycerol	0.019	over	Lipid base
Glycerol-3-galactoside	0.037	over	Glycoside
Glycyl-proline	<0.001	over	Dipeptide
Hypoxanthine	0.046	over	Purine base
Creatinine	0.011	less	Metabolite
Dehydroascorbic acid	0.009	less	Vitamin (oxidized)
Guanosine	0.047	less	Nucleoside
Lactic acid	0.013	less	Organic acid

¹ Cooked normal-pH beef following 5 d of retail display and cooking to 71 °C. ² Raw normal-pH beef (normal bright red and pH 5.6) at the beginning of retail display.