Naslov
Animal blood: vaste or valuable by-product?!

Autori
Kelava Ugarković, Nikolina ; Greiner, Kristina ; Kaić, Ana ; Prpić, Zvonimir ; Vnučec, Ivan ; Konjačić, Miljenko

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of the 47th Food Quality and Safety Conference – “Ingr’s days 2021” / Piechowiezova, Marketa ; Salakova, Alena ; Juzl, Miroslav - Brno : Mendel University in Brno, 2021, 127-131

ISBN
978-80-7509-785-9

Skup
47th Food Quality and Safety Conference - Ingr's days 2021

Mjesto i datum
Brno, Češka Republika, 02.03.2021. - 04.03.2021

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Recenziran

Ključne riječi
meat ; animal by-products ; animal blood ; composition ; collection ; use

Sažetak
Blood is the first and inevitable by-product of the meat production. In general, per adult cattle can be collected up to 15 l of blood and 2–3 l per pig. Depending on pre- and post-mortem inspection, blood can be categorised as edible or inedible by- product. Considering amounts produced, high organic content and high chemical oxygen demand, blood needs to be managed and used to prevent pollution and health related risks. The aim of this paper was to describe basic composition and characteristics of animal blood, collection procedure and use.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA