Lairage time (short — 8min to 2.7h, n=28 vs. long — 14 to 21.5h, n=72) and pig handling (gentle — no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough — where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH 60min ; pH 24h ), temperature (T 60min...
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