[Histonet] ground meat samples

[Amos Brooks]

Hi Margaret,
   I would do whatever I could to avoid cutting paper. Sounds like a
nightmare that could be avoided. The suggestion of Histogel has merit, but
the fact that it is often difficult to cut is a limiting factor as well as
the cost to use it compared to a much cheaper alternative. This would
probably require some experimentation to find out what would work best, but
you had mentioned using pig intestine as a casing. Pig intestine might be
considered a contaminent as you probably don't want the same intestinal
surface in all the samples.
   There are alternatives of course. Other non intestinal casings can be
used. There are collagenous casings as well as synthetic casings that would
be a much better alternative and at $10- $12 it is a more cost effective
option. You may even find these at your local butcher. (Check Kosher
products)
   As to which type will cut best, that is where the experimentation will
come in. A quick check came up with quite a few alternatives, check:
http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=118

This sounds like a facinating project,
Amos



Message: 23
Date: Thu, 23 Apr 2009 11:53:28 -0500
From: "Perry, Margaret" <Margaret.Perry <@t> sdstate.edu>
Subject: [Histonet] ground meat samples
To: "histonet <@t> lists.utsouthwestern.edu"
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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