Attenuation of ultrasound in post rigor bovine skeletal muscle |
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| Authors: | D Shore M O Woods C A Miles |
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| Institution: | 1. Department of Neurosurgery, University of Utah, Salt Lake City, Utah, USA;2. Department of Neurosurgery, All India Institute of Medical Sciences, New Delhi, India;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. Department of Biosystems Engineering and Soil Science, The University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996, USA;1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;2. College of Life Sciences, Tarim University, Alar, Xinjiang, China;3. Fuli Institute of Food Science, Zhejiang University, Hangzhou, China;4. Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China;5. Hong Sheng Beverage Group Co., Ltd, Hangzhou, China;6. Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria |
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| Abstract: | A pulse transmission method for measuring the attenuation of 1-7 MHz ultrasound in bovine skeletal muscle is described. Measurements of the attenuation coefficient at -20, 0, 20 and 40 degrees C conformed to the relation alpha = Afn, where A and n are temperature-dependent coefficients and f is the frequency. alpha/f varied slowly with frequency, and at 4 MHz and 20 degrees C mean values were 1.3 dB cm-1 MHz-1 along the fibres and 0.55 dB cm-1 MHz-1 across the fibres. These data are lower than most previous measurements of skeletal muscle, but comparable with recent measurements of canine heart muscle. |
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