(26) The reason we require sixty against the meat, and not just the blood is because we don’t know how much blood came out.
(27) That is because any blood that mixed in with the other meat is batel.
(28) The reason is because the piece has been cooked in its own blood. It is also for the reason that the taste of the blood remains in the meat and is not weakened or nullified, therefore the entire piece is forbidden. Another reason is because the blood is considered an issur davuk, and if the piece of meat was exposed outside of the liquid in the pot before it let out the blood, there is now lacking sixty against the blood, and it therefore becomes forbidden.
(29) Poultry that has many openings is forbidden even in a case of great need since the blood had moved from place to place.
(30) The case is speaking about having been salted properly but not having sat in the salt the required time.