Table 6.

Effects of packaging on metabolites of cooked normal-pH beef.

Metabolite	CO vs. HO		CO vs. VP	HO vs. VP
	p-Value	Abundance (CO/HO)	Abundance	p-Value	Abundance (HO/VP)
citric acid	<0.001	less	NS	<0.001	over
fumaric acid	0.010	less	NS	<0.001	over
malic acid	0.002	over	NS	0.002	less
threonic acid	0.003	over	NS	<0.001	less

Pairwise comparisons were conducted using student t-tests in MetaboAnalyst 6.0. Packaging comparisons are for normal-pH beef longissimus lumborum steaks cooked to 71 °C from normal-pH beef strip loins following 5 d of retail display. No significant differences between CO and VP. NS indicates not significant (p > 0.05) for the comparison. Packaging abbreviations: CO = 0.4% carbon monoxide; HO = high-oxygen MAP; VP = vacuum packaging.