Blood

BLOOD

  • The processing of blood can yield both inedible products and products suitable for animal feeding.
  • Blood can also used as human food as it is very valuable source of protein.
  • It is used in the preparation of black puddings and sausage making.
  • Occasionally, slaughter does not lend itself to economical treatment of blood, as the quantities are small.
  • Only plants, whose daily kill is large, can make use of the blood fully by installation of a suitable plant by which the liquid can be dried.
  • The desirable feature in the construction of the abattoir is that the animals should be bled at a central point by which arrangement a greater degree of hygiene and facilities can be achieved.
  • An animal body contains nearly 5-7% blood of its live weight.
  • However, during slaughter blood is not fully recovered, where spilling, or faulty management always loses some of it.
  • Fresh blood must be processed at the earliest moment as otherwise it decomposes rapidly with an appreciable loss in the nitrogen content.
Last modified: Thursday, 16 September 2010, 6:06 AM