Table 3. Selection of significant modules for meat quality traits in weighted network analysis.

trait	module	cor.	p-value	number metabolites
drip loss	‚purple‘	+ 0.21	p ≤ 0.04	52
drip loss	‚green-yellow‘	+ 0.21	p ≤ 0.04	49
pH1	‚magenta‘	- 0.27	p ≤ 0.008	53
pH1	‚black‘	- 0.32	p ≤ 0.001	73
ph24	‚black‘	+ 0.28	p ≤ 0.008	73
color	‚magenta‘	- 0.25	p ≤ 0.01	53

cor. = Correlation; drip loss measured in Musculus longissimus dorsi (LD) 24 h post-mortem (p.m.); pH1 measured in LD 45 minutes p.m.; pH24 measured in LD 24 h p.m.; color = meat color measured in LD 24 h p.m.