This study investigates the proteomic changes in chicken breast meat with white striping (WS) myopathy, an emerging condition causing significant economic losses to the global poultry industry. WS is characterized by the appearance of white lines on raw poultry meat, indicating fat deposition along muscle fibers. The study collected chicken breast fillets with WS at approximately 6 hours postmortem and compared them with normal meat. Using shotgun proteomics, 148 differentially abundant proteins were identified, with fold changes greater than 1.4 and p-values less than 0.05. These proteins were involved in significant canonical pathways such as BAG2 signaling, glycogen degradation, isoleucine degradation, aldosterone signaling, and valine degradation. Potential upstream regulators included LIPE, UCP1, ATP5IF1, and DMD. The findings provide insights into the cellular mechanisms underlying WS myopathy and its impact on meat quality. The study highlights the importance of these pathways and regulators in understanding and potentially mitigating WS in chicken breast meat.This study investigates the proteomic changes in chicken breast meat with white striping (WS) myopathy, an emerging condition causing significant economic losses to the global poultry industry. WS is characterized by the appearance of white lines on raw poultry meat, indicating fat deposition along muscle fibers. The study collected chicken breast fillets with WS at approximately 6 hours postmortem and compared them with normal meat. Using shotgun proteomics, 148 differentially abundant proteins were identified, with fold changes greater than 1.4 and p-values less than 0.05. These proteins were involved in significant canonical pathways such as BAG2 signaling, glycogen degradation, isoleucine degradation, aldosterone signaling, and valine degradation. Potential upstream regulators included LIPE, UCP1, ATP5IF1, and DMD. The findings provide insights into the cellular mechanisms underlying WS myopathy and its impact on meat quality. The study highlights the importance of these pathways and regulators in understanding and potentially mitigating WS in chicken breast meat.