To explore the influence of the interaction between pathways on the quality of Tan lamb during postmortem maturation， 6-month-old Tan lamb were selected as research subjects. RNA-seq transcriptomics technology and iTRAQ proteomics technology were used in combination to screen differentially expressed proteins (DEPs) and differentially expressed genes (DEGs) at 0， 4 d， and 8 d. Meanwhile， the pH value， drip loss， L value， a value， b value， and Warner-Bratzler shear force (WBSF) of the samples were measured at different storage periods (0， 2， 4， 6 d， and 8 d) at 4 ℃. The results showed that during 0-8 days post-slaughter of Tan lamb， the pH value first decreased (to 5.60±0.01) and then increased (to 5.67±0.01). The L value， a value， and b value first increased (to 48.12±0.02， 24.97±0.09， and 14.52±0.28， respectively) and then decreased (to 37.05±0.08， 14.85± 0.05， and 11.11±0.17， respectively). The drip loss first increased (to 7.33±0.07)%] and then decreased [to (5.38±0.09)%]， while the shear force value first decreased [to 30.99±1.47)N] and then slowly increased [to (33.34±0.49)N]. The results of joint analysis indicated that the PI3K/AKT signaling pathway， MAPK signaling pathway， HIF-1 signaling pathway， FOXO signaling pathway， calcium ion signaling pathway， and glycolysis metabolic pathway were the significantly interacting KEGG pathways during post-slaughter storage. The activation of the PI3K/AKT signaling pathway drived the accumulation of HIF-1α. The expression level of HIF-1α directly affected the activation of the MAPK signaling pathway. Moreover， the AKT kinase in the PI3K/AKT signaling pathway ultimately inhibited the FOXO signaling pathway through its own phosphorylation. The activation of the HIF-1 signaling pathway influenced the activity of glycolytic enzymes， thereby promoting the glycolysis process. The calcium signaling pathway also played an important role during the post - slaughter process. Conclusion: During the post-slaughter storage period， these pathways interact with each other and jointly regulate the changes in meat quality during post-slaughter storage.