ISSN: 2347-467X, Vol. 11, No. (2) 2023, Pg.

534-548

Current Research in Nutrition and Food Science

www.foodandnutritionjournal.org

A Review of Slaughterhouse Blood and its Compounds,

Processing and Application in the Formulation
of Novel Non-Meat Products
RENATO GUSTAVO SILVA CHIROQUE1, HEBER P. CORNELIO-SANTIAGO2*
LUIS ALFREDO ESPINOZA-ESPINOZA1, LUZ ARELIS MORENO-QUISPE3,
LUCIA R. PANTOJA- TIRADO4, LILIA M. NIEVA-VILLEGAS5
and MAYDA A. NIEVA-VILLEGAS6

1
Facultad de Ingeniería de Industrias Alimentarias y Biotecnología, Universidad Nacional de
Frontera, Sullana, Piura, Perú.
2
Escuela Profesional de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma
de Tayacaja Daniel Hernández Morillo, Tayacaja, Huancavelica, Perú.
3
Facultad de Ciencias Empresariales y Turismo, Universidad Nacional de Frontera, Sullana, Piura, Perú.
4
Escuela Profesional de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de
Tayacaja Daniel Hernández Morillo, Tayacaja, Huancavelica, Perú.
5
Escuela Profesional de Enfermería, Universidad Nacional Autónoma de Tayacaja Daniel Hernández
Morillo, Tayacaja, Huancavelica, Perú.
6
Escuela Profesional de Ingeniería Civil, Universidad Nacional Autónoma de Tayacaja Daniel
Hernández Morillo, Tayacaja, Huancavelica, Perú.

Abstract
Animal blood has become of growing interest, and its functional and
nutritional properties are being exploited. In recent years, several
research papers related to the application of blood in food products Article History
have been published. The purpose of this review is to describe animal Received: 04 July 2023
blood, its chemical composition, sampling, processing, preservation, and Accepted: 31 August
its application in various non-meat products. Bovine, pig and guinea pig 2023
blood has been used in the formulation of different foods such as chocolate,
Keywords
cookies, sausages, drinks, gummies, extruded products and consumed By-Product;
directly as a nutritional supplement, the compounds of interest being heme Consumers;
iron from hemoglobin, blood plasma and serum, bioactive proteins and Fortified Food
Food Industry;
peptides. However, animal blood residues have a high microbial load that Healthier Diet.
is controlled in slaughterhouses. Likewise, the use of this by-product has Nutritional Quality.

CONTACT Heber P. Cornelio-Santiago [email protected] Escuela Profesional de Ingeniería en Industrias Alimentarias,

Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo, Tayacaja, Huancavelica, Perú.

© 2023 The Author(s). Published by Enviro Research Publishers.

This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY).
Doi: http://dx.doi.org/10.12944/CRNFSJ.11.2.06
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 535

shown an increase in hemoglobin levels in pregnant mothers and children

with anemia who consume it. These fortified foods were high in protein and
iron. The use of blood in different food matrices is a potential alternative
to improve its nutritional quality, in addition to helping to reduce the levels
of malnutrition and anemia in people.

Introduction and approximately 3 to 5 liters of blood can be

The blood production as a by-product of the meat collected per 100 kg of body mass.2 Likewise, per
industry is very high, due to the large number living body or slaughtered mass. The average blood
of animals that are slaughtered in slaughterhouses. yield of 4,5% for the cattle and 3,5% for pig of the
Slaughterhouses generate large volumes animal live weight has been accepted in the meat
of blood as part of the process of slaughtering industry worldwide.
and bleeding animals,1 as described in Table 1,

Table 1: Average slaughterhouse blood production in different countries

Country Animal Slaughterhouse blood Authors

production for year

USA Bovine, Swine 7 to 11% blood of 3

and Chicken 41.8 million tons

Argentina Poultry 150 million liters 4

Mexico Slaughtered animals 275 thousand tons 5

China Pork 1 500 000 tons 6

Korea Slaughtered animals 70 000 tons 7

Australia Bovine 120 million liters 8

United Kingdom Slaughter animals 100 thousand tons 9

According to the literature, blood is discarded in most heme iron from vegetables.10,11 In addition, the other
cases, losing a by-product with high nutritional value bioactive compounds it contains may have beneficial
and functional properties,4,5,6 due to its high content effects on health, such as bioactive peptides with
of protein and heme iron, which can be more easily antioxidant, antihypertensive and anti-inflammatory
absorbed by the human body compared to non- activity1,12,13 (Table 2).

Table 2: Blood yields in different animals14

Pig Lamb Sheep Cow Bull Ox

Liquid blood (kg/animal) 2.84 1.17 1.76 16.52 18.41 23.0

Blood powder (kg/animal) 0.432 0.193 0.266 2.51 2.80 3.50

Whole blood contains total solids (18-20%), protein be used as stabilizers, clarifiers, emulsifiers, milk
(13-15%), water (80-82%), salts (2%), fat, and substitutes and similars that allow improving the
carbohydrates (<1%),15 considering proteins as the nutritional quality of the food.7
most important from the nutritional and industrial
point of view, being used as additives for the When the blood is discharged into the sewers
elaboration of new products,16 In addition, they can of slaughterhouses, it generates a serious
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 536

environmental problem of pollution due to its high Slaughterhouse Blood and Its Compounds
contaminant load, which can reach a chemical In the meat industry, everything that is produced
oxygen demand (COD) of 375 000 mg/L -1 and from the animal except the meat or carcass is
biochemical oxygen demand (BOD) of 250 000 mg/L- considered a by-product.21 The by-products of the
1
. In addition, the processes for decontamination turn slaughtered animals are classified as edible and
out to be very expensive.6,17,16,18 The use of blood non-edible, the first refers to the liver, kidneys, heart,
from slaughterhouses helps to reduce this serious tongue and brain and the second the nails, bile,
problem. It is estimated that approximately 30% wool, horns, bones and fetus. The lungs, spleen,
of blood is used in the food industry, most of which is bladder, rumen, small and large intestine, ears, skin,
used in the meat industry as a natural colorant and testicles, animal fat and blood can be edible or not
gelling agent.19 The use of animal blood fractions depending on the culture, traditions, religion and
in the food industry worldwide has been increasing, eating habits.22,23 In addition, these by-products have
being the compounds of interest, blood plasma and high protein content with potential in human nutrition,
red blood cells.20 being blood recommended as a nutritious and
economical product.20
For this reason, a narrative review was performed
using the Scopus, Web of Science, PubMed and Animal Blood
Science Direct databases with the keywords The blood of animals is viscous and is comprised of
"food industry and animal blood or animal blood a suspension of cells such as thrombocytes
applications". Studies were searched and selected (platelets), white blood cells (leukocytes) and red
up to the year 2022. blood cells (erythrocytes) present in a colloidal
system known as plasma, it has an opaque
The objective of this review was to describe the coloration due to erythrocytes or red blood cells
composition of blood from slaughterhouses, examine of hemoglobin.15 The proteins present in the blood
the conventional and emerging processes to which have high nutritional and functional value due
this by-product of the meat industry is subjected, to their high iron content.6 Some physical values
in addition to evaluate its possible applications in of the blood are detailed in Table 3, which have been
the formulation novel non-meat products. evaluated at the time of sampling.

Table 3: Physical characteristics of animal blood

Average blood values Cow Authors

Density (kg/m3) 1050 1052 15,24

Viscosity(kg/m.s) 0.0036 - 0.0053 0.42 - 0.0098 15,24

pH 7.5 (temperature 20 °C) 15,25

Freezing point -0.55 °C 15

Chemical Composition The animal blood contains 60-70% plasma and 30-
The chemical composition of animal blood varies 40% suspended red blood cells by weight.6 Blood
depending on the species, as shown in Table 4. plasma is the liquid part without the content of
blood cells29 and basically contains 91% water, 7%
Whole bovine blood has in its composition a protein proteins, 1% mineral salts, it has all blood proteins
content of 17.3%, water 80.9%, carbohydrates except hemoglobin.25 However, it has more than 100
0.07%, minerals 0.62% and 0.23% fat. Plasma different proteins, of which the most representative
has water 6.67%, proteins 79.54%, carbohydrates are the serum proteins albumin, γ-Globulins,
5.08%, ashes 7.26 % and total lipids 1.45% and in α-Globulins, β-Globulins and fibrinogen,30 these
the cellular fraction it presents water 2.29%, proteins being used for their different functional properties.31
78.16%, carbohydrates 17.27%, ashes 2.05% and
total lipids 0.23%.28
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 537

Table 4: Chemical composition of dehydrated blood from different animals

Blood Proximate Minerals Authors
(base composition
seca)
Mois Pro Carbo Fat Ashes Iron Mg Cu Zn Ca P
ture teín hidrat
(%) (%) es (%) (%) (%)

Chicken 2.83 88.27 1.65 0.15 9.93 1816.62 387.67 26.32 42.53 - - 26

mg/kg mg/kg mg/kg mg/kg

of dry of dry of dry of dry
weight weight weight weight
Duck 2.71 89.7 0.41 0.43 9.45 1803.06 471.15 20.74 41.5 - -
mg/kg mg/kg mg/kg mg/kg
of dry of dry of dry of dry
weight weight weight weight
Swine 2.19 90.97 0.36 0.86 7.81 1490.14 309.93 36.71 33.26 - -
mg/kg mg/kg mg/kg mg/kg
of dry de of dry of dry of dry
weight weight weight weight
Bovine 6.85 79.18 - - 4.13 195.46 16.50 - - 10.24 130 27

mg/ mg/ mg mg
100g 100g /100g /100g

The red blood cell fraction is made up of 34-38% which contains heme iron, used to treat some types
of protein,31 61- 63% of water and 1-2% of minerals.9 of anemia, whose level of absorption in the body is
Among the proteins included in the fraction of red 20 to 35% 5. Table 5 shows the composition of whole
blood cells, the most important is hemoglobin, blood and its fractions.

Table 5: Composition of slaughterhouse blood and its fractions

Components
Whole Plasma, Red blood Serum, Desiccated Desiccated
blood32 60% of cells, 40% 66% of plasma9 globin
the blood of the blood the blood

Water (%) 80.8 90.8 60.8 91.2 2.5-7.0 3.5

Fat (%) 0.2 0.1 0.4 0.1 0-0.15 0
Minerals Salts (%) 0.9 0.8 1.1 0.8 2 1-6
Dry solids (%) - - - - 96-97.5 96.5
Proteins(%): 17.0 7.9 35.1 7.5 70-96 91-95.4
Albumin 2.2 3.3 - 3.3 - -
Globulin 2.8 4.2 - 4.2 - -
Fibrinogen 0.3 0.4 - - - -
Hemoglobin 10.0 - 30.0 - - -
Stroma 1.7 - 5.1 - - -
Other substances 1.1 0.4 2.6 0.4 - -
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 538

Alternative Processing of Blood From Slaughter- happening, such as citric acid or sodium citrate used
houses in a proportion of 3g per liter of blood, and can be
Sampling used in solid or liquid solution by adding water and
Proper blood sampling helps reduce the risk acts by converting calcium into a non-ionized form
of contamination, which is initially sterile in healthy thus preventing coagulation,9 but if the purpose of
animals,33 being able to obtain up to 4% of blood the collected blood is to be dehydrated or to produce
per live weight of the slaughtered animal. 34 blood products, it is convenient to use powdered
The amount of blood that can be obtained from sodium citrate since with this the elimination of water
animals varies depending on sex, species and age,35 turns out to be faster and cheaper or otherwise the
likewise, Table 5 describes the yield of blood in concentration process will be slower and expensive,
different animals. besides 37 point out that the use of 2.4% (p/p)
of trisodium citrate can keep the blood in a liquid
The amount of blood that could be collected state for a day. Another anticoagulant is disodium
a few years ago was approximately 50%, but today, ethylenediaminetetraacetic acid (EDTA), which
through appropriate collection systems, 60% can be is used in a proportion of 2 g per liter of blood and
collected because 15-20% remains in the carcass acts by chelating the calcium ion responsible for
and 20-25% of blood remains in the viscera. 35 coagulation and in some cases proteolytic enzymes
Moreover, there are two blood sampling systems, have been used which cause an anticoagulant
the first is an open drainage system, in which the effect produced by the proteolytic activity
blood from the slaughtered animal flows by gravity of fibrin9 or antagonistic substances such as heparin
to the collection tube, however there is the possibility or vitamin K.
of contamination and the second is the closed
drainage system which is aseptic. Aseptic blood Separation of Blood Fractions
sampling is performed through tubes, ensuring Among the methods used to separate the fractions
a more hygienic and higher quality collection of whole blood, there is the centrifugation method,
process. 18,33 For hygienic blood sampling, it is by which the blood plasma fraction and the red blood
recommended to disinfect the slaughter instruments cell fraction are obtained and the other method
and animal skin, add an anticoagulant solution is decantation – separation of the red blood cells
to the blood stream and immediately cool it by storing from the serum supernatant.1
it at 5-7 °C.36
These two methods are described in the Figure 1.
Stabilization
Blood has a natural tendency to coagulate, however
there are anticoagulants that prevent this from

Fig. 1: Separation of slaughterhouse blood fractions adapted from32,38

 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 539

Normally the blood centrifugation process is carried interest in blood bioconservation,42 likewise obtained
out discontinuously, in a centrifugation container with strains that generated hydrogen peroxide and
a certain volume in which the blood is incorporated antimicrobial compounds such as organic acids.
and centrifuged until its components have been Moreover, Enterococcus faecalis and Lactobacillus
separated by the difference between their specific salivarius lactic acid bacteria in poultry blood prevent
weights, once it has stopped the centrifugation unit the growth of pathogenic bacteria in the first 24
removes the components individually.39 hours of storage (30 °C) and maintain the level of
hemolysis stable during the 48 hours, preventing
Some authors summarized a series of studies the rupture of red blood cells.37 However, strain
performed to separate blood fractions by the PS99 Enterococcus raffinosus with the addition
centrifugation method whose conditions are of inulin to pig blood at temperatures of 5 and 15
described below.40 °C significantly reduces the presence of pathogenic
• Centrifugation at 22000 x g /20 °C/20 min microorganisms (coliforms and Pseudomonas spp.),
• Centrifugation at 20000 x g/4-6 °C/30 min also helps to protect the blood from spoilage, loss
• Centrifugation at 5000 x g/10 °C/15 min of functionality and prevents the effects of a break
• Centrifugation at 3000 x g/8 °C/15 min in the cold chain.43
• Centrifugation at 2530 x g/4 °C/15min
• Centrifugation at 1020 x g/6 °C/15 min Another way of preserving blood is through the use
• Centrifugation at 1000 x g/room of high hydrostatic pressure (HHP) techniques,
temperature/10 min a form of non-thermal disinfection with less
affectation of protein functionality, with satisfactory
It also mentions that the different centrifugation results in the preservation of plasma and red globule
conditions at which the blood is separated from fraction and resulting in products of better microbial
its fractions help to improve the concentration quality.17 Other research mentions that a treatment
of red blood cells (erythrocytes) and increase the with HHP at 40 °C for 15 minutes and 450 MPa
yield of plasma, however its quality is reduced, in porcine blood plasma has a greater efficacy in
in addition to the ease Separation of blood fractions reducing undesirable bacteria without affecting the
by centrifugation may vary depending on the species hardness of plasma gels or water holding capacity
since their blood composition is different. However, some structural changes can be observed
in their proteins.44 In addition, treatment with HHP at
Preservation of Blood and its Fractions 20 °C for 15 min and at 400 MPa followed by spray
The blood must be processed quickly after its drying on porcine red blood cell fraction, decreases
collection since refrigeration by itself does not bacterial microbiota 2.5 units and it does not affect
guarantee its stability for a long time, however the hydration capacity of the gels, but a decrease in
there is the possibility of using biopreservatives protein solubility is observed since both processes
that help maintain its physical-chemical and denature hemoglobin (Hb), generally considered
microbiological quality during the storage period, as an appropriate method to preserve the fraction
these biopreservatives are associated with of red blood cells.36
lactic acid bacteria (LAB) which have the ability
to reduce or inhibit the proliferation of pathogenic There are other conservation systems for blood
bacteria.18 In addition, another study isolated LAB fractions such as mechanical processes (reverse
cultures from porcine blood and dehydrated them osmosis, concentration by centrifugation and
by lyophilization and pulverization, maintaining filtration) and thermal treatments (lyophilization,
a high number of viable cells that can be used in direct contact drying, atomization and concentration
the biopreservation of blood.41 Likewise, another by evaporation).32
research isolated LAB from poultry blood, resulting
two strains with compounds similar to bacteriocins Application of Slaughterhouse Blood To Non-
capable of inhibiting the growth of Pseudomonas Meat Products
aeruginosa, Escherichia coli and some serotypes This section describes and discusses the application
of Salmonella spp., representing a potential and of blood and its derivatives in food formulation.
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 540

Table 6: Application of blood from slaughterhouses and its compounds

in the formulation of novel foods

Animal
Compound Derivative Quantity Formulated Results Authors
of interest or by- used product
product

Bovine Whole blood Blood flour 0.5 g Porridge It was evidenced that 45

the blood flour had an

iron content of 121.0
± 5.6 mg/ and its protein
content was 80 g/DM,
it was also mentioned
that fortified porridge
covers 54% of the
recommended daily
intake of iron in children
aged 1 to 3 years.
Bovine Whole blood Blood flour 10 y Extruded Produced two formula 46

15% product -tions with 10 and 15%

of the by-product, which
had an iron content of 31.
87 mg/100g and 38.08
mg/100g, and its protein
content was 12.47 g/100g
and 13.80 g/100g respec
-tively.However, the
extruded product fortified
with 10% was the most
acceptable, and also
enough for children aged
4 to 6 years to reach the
recommended 12.6 mg
of iron per day, which was
achieved by consuming
40 g of the formulated
product. The consumption
of these formulations
could prevent iron defici
-ency anemia.
Bovine Plasma - 35 g/ Biscuits The product had a protein 47

100g content of 5.22%, which

helped to meet protein
requirements in school-
age children (50 g per
day),knowing that it
provides 10 to 11% of
daily requirements.
Bovine Plasma - - Rice-based The product presented 48

drink a protein content of 2.2

± 0.2 %
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 541

Bovine Plasma - 40 g/ Cachapa-type This amount did not affect 49

100g food (corn- the organoleptic characte

based tortilla -ristics of the product, but
originated in the protein content increa
Venezuela) -sed 82.77% comparing to
the control (from 3.54% to
6.47%),in addition to present
-ing adequate amounts of
essential amino acids, with
a protein efficiency index
of 2.64.
Swine Plasma - 29% Rice-based The addition of 29% of 50

and beverage bovine plasma in the

bovine beverage showed the
highest acceptance by
consumers, presenting a
protein content of 2.47
± 0.31%, in addition, the
consumption of the product
covered up to 20% of the
protein requirements in
children from 8 to 12 years
old as established by the
FAO (0.99 g/kg daily intake
of proteins).
Swine Serum dehydrated 8% Pancake The protein content of 51

serum the product doubled to

12% with respect to the
control sample.
Bovine Red blood Dehydrated 6% Biscuits An increase in its protein 52

cell fraction heme iron content (13.5%) was evide

-nced in the product, being
1.6 times higher compared
to the control and an iron
content (19.6 mg/100g) being
this 8 times higher than the
control, presenting itself as
an alternative to increase
iron levels in people.
Bovine Red blood Dehydrated 5.7% Chocolate The chocolate presented 53

cell fraction heme iron a content of 8.2 ± 0.34

mg/100g of heme iron
and its protein content
increased by 72% comp
-ared to the control (from
7.25% to 12.47%).
The product presented 54

a very similar content

to the previous study
of 8.8 mg/100g of heme
iron, evidencing that in
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 542

both studies that used

the same amount of the
compound, and very
close heme iron contents
were obtained. They also
mentioned that the addition
of heme iron generated
some changes in color,
however it was sensorially
acceptable.
Bovine Red blood Dry hydro Formu Sherbet- The mass fraction of iron 55

cell -lyzed red -lation 1 type bars for formulation 1 was

fraction blood cells (1.3 g/ 0.012% and in formulation
100g) 2 it was 0.017%. They men-
and tioned that red blood cell
Formu hydrolyzate is a complex
-lation 2 mixture of aminopeptides
(2.0 g/ with heme iron that can be
100 g) in used as an anti-anemic
the final agent in order to prevent
product iron deficiency in people.
Bovine Red blood Hydrolyzed Degree Milk The product presented an 56

cell fraction heme iron of hydro iron content of 56.92 mg

-lysis of /kg and a protein content
36.25 ± of 7.4%, likewise it is menti
0.31% -oned that the consumption
of 250 g covers the daily
iron requirement in children
from 1 to 3 years of age.
Guinea Plasma and Plasma 10 g/500g Biscuits The product presented an 57

pig red blood and (plasma) adequate nutritional value

cell fraction dehydra y 2.5 g/ with a protein content of
-ted red 500g 10.26%.
blood (red
cell cells)
fraction

Likewise, it was found in the literature that some results showed an increase of 16% in the level
researchers have formulated products with of hemoglobin, due to the action of heme iron.
slaughterhouse blood and given it to people
to consume to compare their hemoglobin levels Gummies
in some presentations, as described below. Some authors conducted a study with aguaymanto
gummies containing 2.5 mL of guinea pig blood59
Biscuits and they verified its efficacy taking 33 children
A previous study introduced pig blood in chocolate- between 2 and 5 years old who presented
filled cookies and used non-enriched cookies a hemoglobin prior to the intervention of 10.58 g/dL
(placebo) as a control, these enriched cookies who were given the nutritional supplement for 21
administered to 77 adolescents aged 11 to 16 years consecutive days and at the end of the intervention
selected in the study58,44 consumed the product with had a hemoglobin of 12.65 g/dL, evidencing
a content of 10.3 mg of iron for 7 weeks, whose a favorable effect in the reduction of anemia in
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 543

children by increasing their hemoglobin levels against 5 strains of yeasts and molds (Penicillium
by 19.6% due to the action of iron. crustosum, Aspergillus Niger, Mucor racemosus,
Rhodotorula mucilaginosa and Paecilomyces
Nutritional Supplement spp), in addition, they identified peptides with
Another study carried out a quasi-experimental antioxidant, antihypertensive, bradykinin potentiator,
design with 35 pregnant women who had hemoglobin hematopoietic, coronary-constrictor and opioid
values of 9.99 ± 0.56 g/dL. 60 They were given activity. Similarly, antibacterial peptides (α137-141,
a nutritional supplement with a content of 200 g α99-105 and α99-106) produced by hydrolysis with
of guinea pig blood three times during a week and pepsin and isolated from porcine hemoglobin had an
for a period of 53 days in each case. At the end inhibitory effect on strains Micrococcus luteus ATCC
of the consumption of guinea pig blood, the increase 934, Escherichia coli ATCC 25922, Salmonella
in hemoglobin was 17%, reaching values around Newport ATCC 6962.65,13
11.65 ± 0.47 g/dL. In contrast, other research
showed that iron is a dietary source with a heme In addition, hydrolyzed fractions of porcine blood
structure that penetrates directly into the cells (plasma and red blood cells) identified twenty-six
of the intestinal mucosa in the form of iron- bioactive peptides with antihypertensive properties,
porphyrin,61 with a high percentage of absorption including RBC7 (TPYPCV), RBC9 (FLCT) and
that increases according to the deficiency of this RBC15 (VVYPWR) from red blood cells,66 which
compound. In addition, the proportion of heme iron in had greater ACE-inhibitory activity, concluding that
diets is used in low proportions, being its absorption they can serve as a nutraceutical agent for those
easier than that of non-heme iron, presenting an with high blood pressure. Another study reported
average absorption in men of approximately 6% that fractions of sheep, pig, bovine and deer red
and reaching 13% in women of childbearing age.62 blood cells presented bioactive peptides after
hydrolysis generated with papain, presenting a high
Isolation of Bioactive Peptides with Health oxygen radical reduction capacity and iron reducing
Benefits from Slaughterhouse Blood antioxidant power, as well as hydrolysis with fungal
The proteins present in food, whether from animal proteases (FP400 and FPII) were able to inhibit
or vegetable sources, in addition to providing the growth of Staphylococcus aureus, Escherichia
amino acids, provide bioactive peptides that have coli and Pseudomonas aeruginosa.31 In addition,
antioxidant activity (help prevent degenerative hydrolysis of the porcine blood cell fraction obtained,
diseases), antibacterial activity (prevents the using a membrane reactor and various enzymes
risk of infection angiotensin-converting enzyme yields bioactive peptides with antioxidant activity with
inhibitor (ACEi) (prevent cardiovascular diseases), a high ACE inhibitory activity of 89%.67
anticoagulant (reduce the risk of thrombosis),
antihypertensive, opioid and antitumor activity, Some studies show that animal blood is used
these being small-sized bioactive compounds in Europe and Asia in products such as blood
of amino acids that are inactive in proteins but sausage, blood cake and blood curd21 and that
are activated by digestion of food or by enzymatic these blood proteins have good functional properties
hydrolysis. 6,63 The growth tendency of the use and nutritional value in human food preparation68,9
of these bioactive components in dietary interventions
and as components of functional foods that help Another study shows that the use of whole blood
improve people's health has increased.64 and/or derived proteins as ingredients in the human
food chain poses a minimal risk to food safety
Another study carried out with bovine hemoglobin in terms of transmission and exposure to blood
identified 17 bioactive peptides by a bipolar allergens and pathogens that can be transmitted
membrane electrodialysis process for enzymatic by it, since these risks are the same as for other
hydrolysis, 65 which presented antibacterial foods of animal origin.19 We therefore believe that
effects against six strains (L. monocytogenes, the utilization of this by-product as a food ingredient
K. rhizophila, S. aureus, M. luteus, E. coli and S. can be maximized and the environmental, economic
Newport) and for the first time antifungal activity and nutritional benefits maximized by focusing on the
 CHIROQUE et al., Curr. Res. Nutr Food Sci Jour., Vol. 11(2) 534-548 (2023) 544

relationship between regulators and manufacturers both in developed and undeveloped countries,
to work together to strengthen preventive measures however, consumption is not massive due to the
such as improved product labeling, develop safer lack of availability in the markets of these foods
blood collection and processing techniques, and elaborated with components of this by-product.
educate consumers to allay their largely unwarranted In addition, studies have shown that animal blood
concerns about this product. has proteins of high nutritional value, in addition to
its functional qualities that can be used to increase
Future Perspectives the nutritional quality of foods, both for human and
The use of animal blood in different food matrices animal consumption. This use is explored in some
presented high levels of iron and hemoglobin studies, where the application of animal blood
content,15,6 demonstrating an important functional in different food products such as chocolates,
value in the diet of children, especially those with cookies, beverages, gummies, extruded products,
acute malnutrition, as well as pregnant mothers, among others, was discussed. The coloring or
people with prolonged periods of menstruation allergens in these products can be controlled, as well
or some typology of anemia, which opens new as the risk of proliferation of microorganisms with
lines of research in the field of gastronomy and proper handling of food as any other animal product.
the creation of new healthy dishes available In addition, some studies have shown that the
to consumers. consumption of these products has a positive effect
on pregnant women and children with anemia,
In regards to a homemade diet, the use of increasing their hemoglobin levels. In the same
animal blood can be considered very effective. way, the use and recovery of animal blood adds
Unfortunately, the consumption of animal blood value to this by-product of slaughterhouses and
is not sufficiently encouraged, especially in implies less waste, which has a positive impact on
developing countries, which are in great need the environment. In general, it is an opportunity for
of this iron. And because of the fact that the use the development of new research and technology
of ferrous sulfate during treatment for iron deficiency transfer that allow the inclusion of this by-product
in children or adolescents can cause extrinsic black of high nutritional value with multiple health benefits
pigmentations in tooth enamel, animal blood is that can be used by companies in the food sector,
more than a viable replacement.69 Therefore, the researchers and consumers.
innovation of food businesses should be stimulated
towards the varied offer of menus, including the use Acknowledgement
of animal blood or new formulations of functional and The authors would like to thank the Universidad
healthy foods. Companies can bet on new products Nacional de Frontera and Universidad Nacional
sensorially accepted, it is a pending work. Autónoma de Tayacaja Daniel Hernández Morillo.

Conclusions Funding
This review describes the current state of knowledge None.
on the chemical composition, sampling processes,
treatment and preservation of animal blood. Conflict of Interest
It has been demonstrated that animal blood The authors declare that they have no conflicts
is already consumed in several regions of the world, of interest.

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