What does exsanguination refer to in animal processing?

Exsanguination refers to the process of bleeding an animal, which is critical in animal processing. In this context, it is essential to remove blood from the carcass to ensure the meat is safe for consumption and has a longer shelf life. This process typically occurs after stunning the animal and is a crucial step in meat production, as blood retained in the tissues can lead to spoilage and affect the quality of the meat. By effectively draining the blood, the risk of bacterial contamination is minimized, and the meat becomes more palatable and safer for consumers. This process is a standard practice in various meat processing methods, ensuring the meat's overall quality and safety.