Histological Changes in Category 2 Animal Byproducts under the Influence of a Ferment Preparation

Abstract The paper deals with the possibility of processing category 2 animal byproducts with a ferment preparation. We chose collagen-rich cattle lips and ears as the category 2 byproducts for our study. The selected samples were processed in the following sequence: fixation, rinsing with running water, densifying the samples, slicing into sections, dying sections, and enclosing the sections under cover glass. The pathohistomorphologic changes found in the control samples significantly differ both before the processing and after the use of the ferment preparation Protepsin, which caused destructive metabolic and hydrolytic processes in the dense connective tissue of the ear and lip framework and led to softening of the muscle parenchyma of the organs.

摘要 本研究探讨了采用发酵制剂（ferment preparation）处理第二类动物副产品（category 2 animal byproducts）的可行性。本研究选取富含胶原蛋白的牛唇与牛耳作为研究用第二类动物副产品样本。样本的处理流程依次为：固定、流水冲洗、样本致密化、切片、切片染色、盖玻片封固。经分析，对照样本在处理前与使用普罗泰辛（Protepsin）发酵制剂后的组织病理形态学变化存在显著差异；该制剂可在耳与唇框架的致密结缔组织内诱发破坏性代谢与水解过程，并导致器官肌肉实质软化。