<![CDATA[Using Citric Acid as an anticoagulant?]]>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!

]]>https://waltonsdev.nodebb.com/topic/5106/using-citric-acid-as-an-anticoagulantRSS for NodeThu, 10 Sep 2026 22:21:27 GMTWed, 02 Mar 2022 20:06:37 GMT60<![CDATA[Reply to Using Citric Acid as an anticoagulant? on Sat, 12 Mar 2022 04:36:48 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/72517https://waltonsdev.nodebb.com/post/72517Sat, 12 Mar 2022 04:36:48 GMT<![CDATA[Reply to Using Citric Acid as an anticoagulant? on Fri, 04 Mar 2022 02:46:03 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71775https://waltonsdev.nodebb.com/post/71775Fri, 04 Mar 2022 02:46:03 GMT<![CDATA[Reply to Using Citric Acid as an anticoagulant? on Thu, 03 Mar 2022 21:08:29 GMT]]>mrobisr I was just about to say that uhhh sodium stuff. Lol

]]>https://waltonsdev.nodebb.com/post/71753https://waltonsdev.nodebb.com/post/71753Thu, 03 Mar 2022 21:08:29 GMT<![CDATA[Reply to Using Citric Acid as an anticoagulant? on Thu, 03 Mar 2022 19:15:07 GMT]]>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!!

]]>https://waltonsdev.nodebb.com/post/71748https://waltonsdev.nodebb.com/post/71748Thu, 03 Mar 2022 19:15:07 GMT<![CDATA[Reply to Using Citric Acid as an anticoagulant? on Thu, 03 Mar 2022 15:04:04 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71732https://waltonsdev.nodebb.com/post/71732Thu, 03 Mar 2022 15:04:04 GMT<![CDATA[Reply to Using Citric Acid as an anticoagulant? on Thu, 03 Mar 2022 13:56:51 GMT]]>I would not use encapsulated citric acid, since it only releases the citric acid at elevated temperatures.

]]>https://waltonsdev.nodebb.com/post/71727https://waltonsdev.nodebb.com/post/71727Thu, 03 Mar 2022 13:56:51 GMT<![CDATA[Reply to Using Citric Acid as an anticoagulant? on Thu, 03 Mar 2022 13:46:15 GMT]]>Levi 0 per USDA regulation sodium tripoly phosphate is the only anticoagulant authorized at the rate not to exceed 0.5% of recovered blood.

]]>https://waltonsdev.nodebb.com/post/71726https://waltonsdev.nodebb.com/post/71726Thu, 03 Mar 2022 13:46:15 GMT