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PLATE I. Fig. 1.—Section of muscular tissue from sound ham,
showing muscle fibers cut longitudinally; nuclei sharply
defined and cross striation distinct. Fig. 2.—Section of
muscular tissue from sour ham, showing muscle fibers cut
longitudinally; nuclei undergoing disintegration and cross
striation indistinct 16
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.
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 18
III. Fig. 1.—Section through muscular tissue of artificially soured
ham, showing distribution of bacilli between the muscle fibers,
which are shown in cross section. Fig. 2.—Section through
muscular tissue of artificially soured ham, showing individual
bacilli between the muscle fibers, which are cut longitudinally
26
IV. Glucose bouillon culture in Smith fermentation tube at four
days 48