Slaughterhouse blood: A state-of-the-art review on transforming by-products into valuable nutritional resources and the role of circular economy

• Published in: Food bioscience 2024-10, Vol.61, p.104644, Article 104644
• Main Authors: Gupta, Arun Kumar, Fadzlillah, Nurrulhidayah Ahmad, Sukri, Siti Jamilah Mohd, Adediran, Opeyemi Adewumi, Rather, Muzamil Ahmad, Naik, Bindu, Kumar, Vijay, Bekhit, Alaa El-Din Ahmed, Ramli, Mohd Anuar, Jha, Avinash Kumar, Neog, Panchi Rani, Bhuyan, Shuvam, Rustagi, Sarvesh
• Format: Article
• Language: English
• Subjects: animals; blood; Circular economy; ecological footprint; economic feasibility; flavor; Food application; food availability; hygiene; industry; ingredients; Novel food; protein sources; Slaughterhouse blood; slaughterhouses; supply balance; supply chain; Sustainable ingredient; value added; waste reduction; wastes
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2024.104644

The slaughterhouse is possibly one of the fastest-growing sectors driven by the increasing demand for food availability. Subsequently, the wastes especially blood produced from the slaughterhouse industry are in huge quantities, which could be a promising resource for the recovery of value-added products. Blood, particularly plasma, is a significant and sustainable natural protein source that offers economic feasibility, environmental friendliness, and nutritional benefits. Integrating circular economy principles can play a pivotal role in optimizing the utilization of these by-products, thereby reducing waste and promoting sustainability across the supply chain. This review explores the characterization of blood, including its physical and chemical properties, and underscores the potential for expanding the application of animal blood derivatives across various sectors. Advancements in food engineering play a crucial role in modifying the functional properties of animal plasma in food products. However, ensuring the safety and hygienic conditions of blood derivative products requires thorough investigations and testing. Addressing future challenges such as safety, flavor acceptance, cultural considerations, supply chain logistics, and market demand is essential to fully realize the potential of slaughterhouse blood as a sustainable ingredient. By making these efforts, blood-derived ingredients can contribute to a diversified and resource-efficient food system, minimizing waste and providing nutritional benefits aligned with sustainability goals. Through strategies such as waste reduction, reuse, and recycling, the circular economy approach can optimize resource utilization, minimize environmental footprint, and contribute to a more sustainable and resilient food system. [Display omitted] •Animal blood and its components, particularly plasma, offer a feasible, eco-friendly, and nutritious protein source.•Physical and chemical properties of blood dictate their potential food applications.•Various approaches for recovering blood from slaughterhouses are discussed.•Potential for animal blood derivatives to be utilized across diverse sectors, fostering innovation and growth.•Emerging technologies play a vital role in modifying the functional properties of animal plasma in food products.