Table 5.

Effects of packaging on metabolites of cooked atypical dark-cutting beef.

Metabolite	CO vs. HO		CO vs. VP	HO vs. VP
	p-Value	Abundance (CO/HO)	p-Value	p-Value	Abundance (HO/VP)
Citric acid	0.005	less	NS	0.002	over
Fumaric acid	0.002	less	NS	NS	-
Maltose	0.017	less	NS	0.009	over
Maltotriose	0.007	less	NS	0.044	over
Threonic acid	0.017	over	NS	0.017	less
Trans-4-hydroxyproline	0.031	over	NS	NS	-
Xanthine	0.003	less	NS	0.002	over

Pairwise comparisons were conducted using student t-tests in MetaboAnalyst 6.0. Packaging comparisons are solely for atypical dark-cutting beef longissimus lumborum steaks cooked to 71 °C from atypical dark-cutting beef strip loins following 5 d of retail display. NS indicates not significant (p > 0.05) for the comparison. Packaging abbreviations: CO = 0.4% carbon monoxide; HO = high-oxygen MAP; VP = vacuum packaging.