Abstract：Bovine blood is rich in proteins and minerals and valuable in nutrition and health care. In spite of its abundance, the
resource is poorly utilized. Thus, research on applications of bovine blood in human food is becoming a hot topic. This paper
analyzes nutritional and physicochemical characteristics of bovine plasma protein, globin and heme and elucidates the application
value of bovine blood in food processing. Bovine plasma protein and globin as new additives have been applied in meat
products such as sausages and baked foods to improve product quality and yield. Zinc porphyrin derivatized from bovine heme
has been applied in foods as a natural red pigment, which is stable in color and contains essential minerals to the human body.
辛营营；周长旭；张雅玮；谌启亮；邵斌；熊雄；吴定晶. 牛血在食品中的加工利用新技术[J]. 肉类研究, 2011, 25(8): 55-58.
XIN Ying-ying;ZHOU Chang-xu;ZHANG Ya-wei;CHEN Qi-liang;SHAO Bin;XIONG Xiong;WU Ding-jing. A Review on New Technologies for Processing and Application of Bovine Blood in Food. Meat Research, 2011, 25(8): 55-58.
2011, Vol. 25 
