"It's a balance like HSA."
I should just point out the obvious, that this actually all goes together. To avoid staling and haze, you minimize substances susceptible to oxidation, and minimize opportunities for oxidation. You address the whole complex of lipids & polyphenols + O2 both hot & cold side + time & temperature, and try to keep the whole system below the threshold where it becomes a problem. If you could totally eliminate two legs of the triangle, the last wouldn't matter, but in practice you do what you can for each. Have clear wort, minimize O2, keep beer cold and drink beer fresh. The less you can control one parameter, the more critical the others.