Fig. 2.—Section of Muscular Tissue from Sour Ham, Showing Muscle Fibers Cut Longitudinally; Nuclei Undergoing Disintegration and Cross Striation Indistinct.
(Pen-and-ink drawing made with camera lucida from section stained with hematoxylin and eosin to show histological structure.× 320.)
Bul. 132, Bureau of Animal Industry, U. S. Dept. of Agriculture. Plate II.
Fig. 1.—Section Through Muscular Tissue of Ham which has Undergone Natural or Spontaneous Souring, Showing Distribution of Bacilli Between the Muscle Fibers, which are Cut Obliquely. The Dark Masses Between the Muscle Fibers Represent Clumps of Bacilli.
(Pen-and-ink drawing made with camera lucida from section stained with hematoxylin and eosin to show histological structure.× 320.)
Fig. 2.—Section Through Muscular Tissue of Ham which has Undergone Natural or Spontaneous Souring, Showing Individual Bacilli Between the Muscle Fibers, which are Cut Somewhat Obliquely. Nuclei have Lost Sharp Outline and Cross Striation is Indistinct.
(Pen-and-ink drawing made with camera lucida from section stained with hematoxylin and eosin to show histological structure.× 320.)