[Histonet] RE: ground meat samples

[Charles, Roger]

Sorry Histonetter's
But it is my Friday and wouldn't this method give new meaning to the term "sausage block." :) I wish Margaret all the luck in her quest and if it was me, I would try either or both methods.


Roger Charles
Microbiologist
Pennsylvania Veterinary Laboratory
2305 N Cameron St
Harrisburg, PA 17110
717-787-8808
rcharles <@t> state.pa.us

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-----Original Message-----
From: histonet-bounces <@t> lists.utsouthwestern.edu [mailto:histonet-bounces <@t> lists.utsouthwestern.edu] On Behalf Of Perry, Margaret
Sent: Thursday, April 23, 2009 12:53 PM
To: histonet <@t> lists.utsouthwestern.edu
Subject: [Histonet] ground meat samples

We will be doing IHC on ground pork and would like tips on how to process and embed the samples.  Can you leave the processed sample in a paper biopsy bag and embed both the meat and the paper?  Will cutting the paper make the blade dull to quickly?  Is there anything else we can use to hold the tissue together?  We had thought to maybe use pig intestine and pack the meat into it to make it cut better.
Thank you in advance for your help.  Histonet has helped me out many times and I greatly appreciate it.


Margaret Perry HT (ASCP)
IHC Lab Manager Veterinary Science
Animal Disease Research and Diagnostic Lab
South Dakota State University
Box 2175 North Campus Drive
Brookings SD 57007

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