Moreover, glycolysis causes denaturation of hydrophilic proteins through a decline in pH . This partly leads to a reduction in water holding capacity (WHC) and thereby loss of moisture in meat , although the relationship between WHC and sensory juiciness remains unclear . Nevertheless, WHC is improved in long-term aged meat, suggesting the effect of proteolytic activity on postmortem intracellular spaces for water molecules to be retained in the cell . This suggests a considerably complicated interplay of glycolysis and protein degradation changes in WHC. Thus, biochemical changes in postmortem muscle, especially protein and energy substrate metabolism, have been intensively investigated to improve meat quality, such as tenderness and juiciness. However, changes in diverse metabolites and their networks have been poorly elucidated, even with the potential contribution of these compounds to meat quality traits.