Blood as food and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine. Blood sausage is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is most often used. Typical fillers include meat, fat, suet, bread, rice, barley and oatmeal. Varieties include biroldo, black pudding, blood tongue, blutwurst, drisheen, kishka (kaszanka), morcilla, moronga, mustamakkara, sundae, verivorst, and
Globules of fat absorption occurs. Milk fat is another form of intracellular fat found in the mammary glands of female mammals. In this form, fat globules or droplets are formed through the synthesis of phosphatidylcholine to regulate globule formation. Globules of fat In human cell biology globules of fat are the individual pieces of intracellular fat inside other cell types than adipocytes (fat cells). Intracellular fat is bound in the globular form by phospholipid membranes, which are hydrophobic. This means that fat globules are insoluble in water. In simpler terms: a vacuole or droplet of triglyceride or some other blood lipid, which is