Using Citric Acid as an anticoagulant?

[Levi 0]

I am looking to collect beef blood while harvesting for the use of making blood sausage. I understand that citric acid is used as an anticoagulant. Does anyone know the process of how to do this? How much citric acid do you use per gallon? Can you use the encapsulated citric acid? Any feedback would be appreciated. Thank you!

[mrobisr]

Levi 0 per USDA regulation sodium tripoly phosphate is the only anticoagulant authorized at the rate not to exceed 0.5% of recovered blood.

[processhead]

I would not use encapsulated citric acid, since it only releases the citric acid at elevated temperatures.

[Bob Stehlik]

Levi 0 If you Google Polish Blood Sausage recipes (Kiszka) you’ll find that they add vinegar to keep the blood from coagulating. I have never made Kiszka but I sure like eating it. Almost every country or ethnic group has a version of Blood Sausage.

[Dr_Pain]

mrobisr said in Using Citric Acid as an anticoagulant?:

Levi 0 per USDA regulation sodium tripoly phosphate is the only anticoagulant authorized at the rate not to exceed 0.5% of recovered blood.

Look at that knowledge right there!!

[samspade]

mrobisr I was just about to say that uhhh sodium stuff. Lol

[YooperDog]

Levi 0 back when I was a kid the folks used vinegar, they collected ducks blood for czarnina and pigs blood for sausage. I don’t remember the amounts. We are all still alive so I guess it worked, but I get mine from processors. Never heard of using ECA. mrobisr seems to have a pretty good background.

[mrobisr]

samspade said in Using Citric Acid as an anticoagulant?:

mrobisr I was just about to say that uhhh sodium stuff. Lol

Sam I just read this again and it made me laugh again, so thanks for the smile.