Rozklad gnilny narzadow wewnetrznych i tkanki miesniowej oraz jego zwiazek z mikroflora i wlasnymi enzymami proteolitycznymi

The objective of the study was: a) to determine the dynamics of spoilage in liver, kidneys and in muscle tissue of swine and cattle, based on the level of deterioration products (NH₃ and H₂S) and on the organoleptic changes of these tissues (appearance and odor) and b) to state the correlation between the spoilage changes and total count of bacteria and the activity of cathepsine D in these tissues. The rate of spoilage, total count of bacteria and cathepsine D level were determined just after slaughter and after 1, 2, 3, 6, 9 and 12 days of storage at 2—4°C. It was stated that the spoilage of liver and kindeys (level of NH₃ and H₂S) starts already after 3 days, but distinct organoleptic changes do not occure before 6 days. In the muscle tissue however, the spoilage (level of NH₃, H₂S and organoleptic changes) starts not before 6 days of cold storage. The number of bacteria in liver and kidneys starts to grow just after 24 hours of storage, while in muscle tissue starts not before 6 days. The activity of cathepsine D in organs and muscle tissue increases significantly till 24 hours, then decreases and disappears completely after 3 days. The level of cathepsine D is much lower in the muscles then in liver and kidneys. The results of the study are indicating that the main factor of spoilage is closely connected with bacterial contamination and that the cathepsins do not play any significant role in these processes.