Abstract:
:Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the infectivity of prion diseases, and the presence of identified allergens such as bovine serum albumin (BSA), are causing many consumers to shy away from any product containing either animal blood or ingredients derived from animal blood. Thus, despite the significant volumes of blood produced by slaughterhouses, blood is currently underutilized as a food ingredient. This article reviews the use of animal blood as an ingredient in food intended for human consumption or for animal feed and discusses the related consumer concerns.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Ofori JA,Hsieh YHdoi
10.1080/10408398.2011.605229subject
Has Abstractpub_date
2014-01-01 00:00:00pages
687-97issue
5eissn
1040-8398issn
1549-7852journal_volume
54pub_type
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