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This study determined the effects of distance travelled, lairage duration and number of stunning shots on the plasma levels of bovine heat shock protein 70 (HSPA1A), cortisol (CORT) and glucose (GLU) and their relationship with beef quality. There were positive correlations among HSPA1A, GLU, CORT, a*, b* and the HUE angle. Animals that were stunned more than once had the highest HSPA1A (13.61±2.874ng/ml)...
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