Characteristics of slaughterhouse by-products preserved by pickling with inorganic acids

Characteristics of a blue-green alga (Spirulina platensis) preserved by acidulation with sulfuric acid

“…The elimination or reduction of drying costs should contribute to improving the economic viability of using this material as a source of protein in animal feeds. Earlier work on the stabilization of cattle blood and offal via acidulation (Divakaran and Sawa, 1986) showed that these byproducts could be held at room temperature for as long as 10 days if blended with 3% (by weight) of 98% commercial sulfuric acid. This method of preserving offal and blood also allowed these materials to be subjected to the extended period of time required for sun drying.…”