In this study,the changes of proteolysis during processing of Smoked horse sausages were studied.The results showed that the concentration of the non-protein nitrogen(NPN) were increasing during the processing,and increased quickly in the batch inoculated with the starter culture.The results of SDS-PAGE showed that both of sarcoplasmic and myofibrillar proteins were degradated and proteolysis levels were higher in the inoculated batch,especially sarcoplasmic proteins,whose bands with molecular weight from 14.4kDa,from 27 to 35kDa and from 66 to 90kDa disappeared.Based on the measurement of proteolytic activities(Cathepsin B and L),higher levels of cathepsins B,L activities were recorded in the non-inoculated batch than those in the batch inoculated with the starter culture.