Animal blood: vaste or valuable by-product?!

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.