I work at a place that makes blood sausage and the older blood gets the thicker it seems to become. Is it coagulating? It also seems to take a while to go off (I’ve not experienced it going bad) which kind of blows me away.
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Blood cells are not alive. Although it makes sense why you’d think that since there are plenty of single-celled organisms, blood cells are dependent on the human body so without being inside of it they start to deteriorate rapidly. I don’t know much about how blood sausage is made unfortunately lol. With refrigeration medical centers can store blood for about 42 days, after that the cells aren’t very viable. I don’t know if blood sausage uses whole blood or just plasma, but if you just use plasma then it can last upwards of a year if frozen / kept very cold.
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