Table 8.

Effect of gentle handling on meat color of finishing pigs (mean ± standard deviation) (p < 0.05).

Meat Color		HG	CG	p-Value
45 min	L	45.63 ± 1.43	45.60 ± 1.39	0.96
	a*	3.78 ± 0.29	3.79 ± 0.75	0.98
	b*	1.22 ± 0.18	1.71 ± 0.23	<0.01
2 h	L	43.34 ± 3.10	47.06 ± 2.91	<0.05
	a*	3.09 ± 0.97	3.69 ± 1.64	0.46
	b*	1.31 ± 0.45	2.20 ± 1.20	0.12
24 h	L	52.75 ± 2.15	53.27 ± 2.64	0.71
	a*	6.25 ± 1.08	5.91 ± 1.37	0.64
	b*	2.61 ± 0.95	2.61 ± 0.73	0.99
48 h	L	53.39 ± 2.14	53.96 ± 2.93	0.74
	a*	6.90 ± 0.88	6.51 ± 2.06	0.68
	b*	3.75 ± 0.63	3.46 ± 1.06	0.58