In order to increase the utility of the protein isolates and blood which most of them were discarded and causes the pollution problems, protein isolates and blood plasma were made to spun fibers in order to give texture to the protein. Their use in the meat products and microbiological safety were examined. The results obtained were summarized as follows: 1. When protein isolates from liver and lung, and blood plasma were mixed with sodium alginate, the mixture flows pseudoplastically and could be spun into fiber easily. The pH adjustment of the mixture could not increase the tensile strength of the spun fibers. 2. Sausages having 10% of the blood plasma fiber were accepted without much change in the texture and color but addition of 20% of blood plasma fiber gave low acceptability. More acceptable soup could be made using bone protein which was extracted by water and high pressure extraction than by atmospheric pressure extraction. 3. The protein isolates spun fiber were found to be safe in terms of the food poisoning microorganisms.