Hi All-

In light of all the recent talk (and great tips) on muscle techniques, I
thought I would post this question.  I routinely work with large animal
muscles.  Currently, I am only freezing down small muscle samples.  I would
love to be able to do a cross section of a whole muscle.  I'm thinking
along the lines of a pig tibialis or gastroc muscle.  At it's widest part,
a pig tibialis (from the animals that we use) is about 3cm by 2 cm.  How
would one go about freezing down a section that thick while minimizing
freeze artifact?




Thanks in advance,
Margaret