Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle

► The protein phosphorylation of pork myofibril proteins was analysed using a novel gel-based phosphoproteomic approach. ► The global phosphorylation level showed reverse change patterns between fast and slow pH decline rate group. ► 35 unique proteins were identified, including 11 phosphoproteins. ► The phosphorylation patterns of several proteins were significantly (p < 0.05) affected by PM time and pH decline rate. ► Our results indicated the role of protein phosphorylation on meat rigor mortis and quality development.