[Histonet] ground meat samples

[Stephen Peters M.D.]

I thing handling it like a curretting wrapped in lens paper or the sausage ideas will both work well. I will add make sure your tissue is no more 
than 3 mm thick when you process it. Probably better to be a bit thinner. I imagine there will be some beef fat in there and assume it will need
 good penetration.


Stephen Peters M.D. 
Pathology Innovations, LLC 
410 Old Mill Lane, 
Wyckoff, NJ 07481 
Phone and fax 201 847 7600 
www.pathologyinnovations.com