Proteins from blood

Abstract

Blood is the most important byproduct of slaughtering; it consists predominantly of protein and water, and is a valuable protein resource. The protein content in blood from domestic meat animals is equivalent to 6-7 percent of the lean meat content in the carcass. Because of the nutritionally valuable composition of blood and the large amounts of blood available from slaughterhouse, utilization of such blood seems reasonable. A requirement for blood that is utilized in human consumption is its hygienic collection