The Use of Blood and Derived Products as Food Additives

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat

“…This is due to oxidation of oxymyoglobin to metmyoglobin during the cooking process in beef. Similar coloration can be expected with different redox forms of heme proteins, and heme proteins can be stabilized with a variety of methods to obtain the oxymyoglobin form [25]. While heme containing BAMs had a more similar color to cooked meat, the color differences were still evident.…”

“…Therefore, increasing the content of heme proteins during muscle tissue formation may lead to a more meat-like composition and appearance. Heme proteins such as Hb are already widely used in meat products, as natural color enhancers, binders, or fat replacers [25]. Also, the addition of heme proteins to food products can help to reduce iron deficiency, which affects up to 20% of the world population [26].…”

Comprehensive Comparison of Bioactive N-Glycans among Seven Species of Livestock and Poultry Plasma Using a Relative Quantification Strategy

“…However, the blood of livestock and poultry, which represents one of the main byproducts in the slaughtering industry, has not yet been fully investigated and utilized. These abundant blood resources have great application potential in food and pharmaceutical industries because of their rich nutrients and bioactive components, including albumin, globulins, fibrinogen, enzymes, ferroheme, small metabolic molecules, inorganic salts, etc. , In some countries and regions, the healthy blood of several species of livestock and poultry has been made into traditional foods, such as blood curds, black sausages and blood puddings and desserts, food processing aids and additives, including alcohol clarifying agents, food binders, and food emulsifiers, and useful fine chemical products, such as ferroheme, plasma protein powder, nitrosohemoglobin, bioactive peptides, etc. , In many other countries and regions, however, the blood resource of livestock and poultry has not been effectively utilized, most of which is used as low-value-added animal feed or directly discharged into the environment. , This mainly involves the lack of related eating habits, in-depth knowledge, or intensive processing technologies, causing a waste of resources and the problem of environmental pollution. Moreover, more other bioactive components in those blood resources have not yet been fully explored and utilized.…”

“…15,16 In some countries and regions, the healthy blood of several species of livestock and poultry has been made into traditional foods, such as blood curds, black sausages and blood puddings and desserts, food processing aids and additives, including alcohol clarifying agents, food binders, and food emulsifiers, and useful fine chemical products, such as ferroheme, plasma protein powder, nitrosohemoglobin, bioactive peptides, etc. 17,18 In many other countries and regions, however, the blood resource of livestock and poultry has not been effectively utilized, most of which is used as low-valueadded animal feed or directly discharged into the environment. 19,20 This mainly involves the lack of related eating habits, in-depth knowledge, or intensive processing technologies, causing a waste of resources and the problem of environmental pollution.…”

Combined effects of spray-drying conditions and postdrying storage time and temperature on Salmonella choleraesuis and Salmonella typhimurium survival when inoculated in liquid porcine plasma

“…Spray‐dried blood products (SDBP) are used in human food and animal feed. Ingredients like spray‐dried plasma (SDP) or spray‐dried red blood cells are used in the food and meat industry to provide texture, emulsion capacity and natural colour properties (Appiah and Peggy ). Likewise, SDP is an ingredient extensively used globally in pig feed due to its well‐known beneficial effects on postweaning performance and survival (Torrallardona ).…”