Andrea,

You can use cork as a supporting base for the muscle. Place the muscle on
the cork and place on the chuck, cork side down.  Add  OCT around the cork,
and arround the muscle.  When you are finished cutting you can then take
the muscle with the cork on it and place in a small container for -80
freezing. I usually cut the muscle in 1 CM pieces and stood the muscle on
end for a cross section of the bundle, if that is what the Pathologist
wanted.

Mari Ann Mailhiot BA HT
Applications Specialist
Leica Microsystems
847 317 7267