Integrated Proteomics and Metabolomics Profiling Unravels Molecular Mechanisms Underlying Postmortem Meat Quality Between Two Ages and Muscle Types in Sansui Duck.

The 23 DEPs were screened to obtain highly significant correlations ( p < 0.01) with the shear force of Sansui duck meat, of which b* was significantly correlated only with A0A493TGA7 (r = 0.821; p < 0.05), and A0A8B9STW6, A0A493TM94, R0LG97, and R0LPZ6 were significantly correlated with pH (r = −0.93, −0.841, −0.906 and 0.822; p < 0.05).

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