This study examined the relationships among pigs fear of humans, the force used by stockpersons moving them to slaughter, and the resulting meat quality in 90 market pigs. The animals were initially tested for their fear of humans using an approach-to-humans test in which the time taken for pigs to approach a human was recorded. These same pigs were then taken to a slaughter plant and the number and severity of negative interactions with the stockpersons recorded. These negative interactions frequently involved the use of an electric prod. Subsequent physiological and meat quality measures were made. Pigs that were slow to approach humans also received the most negative interactions with stockpersons and had the poorest meat quality. Physiological and meat measures indicated that animals receiving the most negative interactions had higher levels of glycogenolyis, presumably due to the greater stress of handling. The correlations going back to the farm indicate that improved human-animals interactions on the farm should reduce the severity of handling at the plant, and improve meat quality. Stockpersons at the plant should realize that their handling of the animals affects subsequent meat quality.