POSSIBILITIES FOR USING BLOOD AS A FOOD PRODUCT

Abstract

. Blood and its technological derivatives are valuable food products due to the high content of protein and iron, which is very well absorbed by the body. This source of protein remains underuti-lized, and at the same time slaughterhouses have to devote significant resources to removing the result-ing blood. The use of all opportunities for the utilization of valuable raw materials such as blood will contribute to increasing the efficiency of meat production and production of meat products.