Perhaps, I may be overlooking something trivial, here.
Store-bought meat is salted and soaked to drain the blood, prior to it being packaged and sold to the consumer.
Was something like this done in the Bet Hamikdash? I know that many of the animals were slaughtered next to the altar, and the blood was sprinkled on the sides of the altar. But, then, what happened to the meat itself? Was it soaked and salted in a separate area prior to being placed on the altar? Did the Cohen who offered the sacrifice do this, or was this job given to someone else? Were there mashigichim or people supervising the process?