All meat has at least some blood in it, no matter the form of kashering , salting or cooking. How much is too much? Why don't the red/pink blood-containing "juices" make meat eating forbidden?
What you call blood is not what the Torah calls blood
It has nothing to do with the amount
only blood that is separated from the meat, or gathered together or moved (started to get out and stopped) is called blood (and biblically only if it was not salted
A raw piece of meat is kosher if you wash the surface
The juices after the salting are called wine of the meat and not blood
מליחה חמרא דבשרא הוא ולא דם