Blood is used in food as an emulsifier, stabilizer, color additive, and for nutritional components. Separate blood fractions, including plasma (the largest fraction), albumin, fibrogen, fibrinolysin, serotonin, and immunoglobulins, can be used for chemical and medical purposes.
Purified bovine albumin is used in testing for the Rh blood factor in humans, as a stabilizer for vaccines, and in antibiotic sensitivity tests. Cattle blood is also a good source of superoxide dismutase, which is used to treat ischemia, osteorarthritis, and other types of inflamma-
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