Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality

•Slow glycolysis rate group showed lower a*, higher shear force and cooking loss.•The activity of HK, PFK and PK decreased in slow glycolysis rate group.•Protein phosphorylation and acetylation positively regulated HK activity.•Protein phosphorylation and acetylation negatively regulated PFK activity.•Phosphorylation and acetylation of PFK were closely related with meat tenderness.