The aim of the investigation was to determine to what extent varied bleeding of animals influences the process of muscle tissue spoilage. The investigations were conducted on experimentally bled pigs. The following bleeding degrees were used: 100%, i.e. complete (maximum) bleeding. 75%, 50%, 25% and 0% i.e. a complete lack of bleeding. The results of the conducted experiments allow for the following general evaluation. The degree of bleeding significantly influences the process of mucle tissue spoilage. Muscle from poorly bled carcasses were characterized by substantially inferior colour and aroma, higher total count of bacteria and ammonia level in comparision with muscle from maximal bleeding pigs. These parameters also increased with the duration of storage, simultaneously increasing differences between particular degrees of bleeding.