1. Slaughter Rate: It refers to the percentage of the carcass of livestock and poultry after slaughter to the fasting weight before slaughter.  2. Lean Meat Rate: It refers to the percentage of lean meat (muscle) in the body of livestock and poultry to the body weight of the carcass, which is an important quality indicator reflecting the meat production and carcass quality of livestock and poultry.  3. Carcass Chemical Composition: It refers to protein, fat, minerals and water, etc., their content in the carcass also varies with age.  4. Stunning: The application of physical or chemical methods, in which