Bleeding — exsanguination — is the removal of as much blood as possible from an animal during slaughter. It should follow stunning promptly, with major vessels severed promptly so the carcass drains thoroughly. Thorough bleeding is essential in conventional slaughter: because blood is an excellent medium for spoilage bacteria, retained blood accelerates microbial spoilage, causes discolouration defects, and shortens shelf life of the meat. Slaughter hygiene regulations prescribe bleeding procedures, equipment sanitation, and time limits, since the minutes after stunning determine both meat quality and the microbiological trajectory of the carcass.