A new study inspired the until-now unasked question: Should packaged meat labels include pre-slaughter rectal-temperature info?
The study does not itself overtly ask that question. The study is:
“Pre-slaughter rectal temperature as an indicator of pork meat quality,” L. Vermeulen, V. Van de Perre, L. Permentier, S. De Bie, and R. Geers, Meat Science, vol. 105, July 2015, pp. 53–56.