About 40 to 60 per cent of the total blood volume is lost at exsanguination. The loss can be influenced slightly by differences in traditional slaughter techniques and is considerably reduced after cardiac arrest in sheep and cattle. Blood not lost at sticking is probably largely retained in the viscera rather than the carcase. The residual blood content of lean meat is 2 to 9 ml/kg muscle. There is no evidence that this amount is affected by different slaughter methods or that large amounts of residual blood influence the microbiology of meat.