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The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study

BACKGROUND: Needle visualisation during ultrasound-guided procedures is a skill that can be difficult to practise, with commercially available phantoms being expensive and often unrealistic. Our aim was to find an inexpensive, reproducible model that could be used to assist in developing this skill....

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Autores principales: Samuel, Jasmine, Kerr, Euan, Young, David, Watson, Malcolm, Raj, Diana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8960540/
https://www.ncbi.nlm.nih.gov/pubmed/35347463
http://dx.doi.org/10.1186/s13089-022-00263-9
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author Samuel, Jasmine
Kerr, Euan
Young, David
Watson, Malcolm
Raj, Diana
author_facet Samuel, Jasmine
Kerr, Euan
Young, David
Watson, Malcolm
Raj, Diana
author_sort Samuel, Jasmine
collection PubMed
description BACKGROUND: Needle visualisation during ultrasound-guided procedures is a skill that can be difficult to practise, with commercially available phantoms being expensive and often unrealistic. Our aim was to find an inexpensive, reproducible model that could be used to assist in developing this skill. METHODS: Pork shoulder, beef brisket, and lamb shoulder joints were compared to a standard blue ultrasound phantom. Five ‘chunky’ yarn pieces were twisted together and threaded through each joint to simulate hyperechoic nerves. Participants were instructed to ultrasound each specimen and insert a needle close to a nerve like structure. Using a visual analogue scale, specimens were scored based on realism of appearances of ultrasound images and ‘feel’ of needling. RESULTS: 38 people participated. All specimens of meat scored significantly higher than the blue phantom (p = 0.01). There was no significant difference between the different types of meat. CONCLUSIONS: Pork, beef and lamb joints are an effective model to use for simulation training for needling skills. They have limited lifespan, but due to its relatively low cost, it is feasible to discard the meat after each training workshop. We hope the use of inexpensive meat products will make ultrasound simulation training simpler to organise and more effective.
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spelling pubmed-89605402022-04-12 The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study Samuel, Jasmine Kerr, Euan Young, David Watson, Malcolm Raj, Diana Ultrasound J Original Article BACKGROUND: Needle visualisation during ultrasound-guided procedures is a skill that can be difficult to practise, with commercially available phantoms being expensive and often unrealistic. Our aim was to find an inexpensive, reproducible model that could be used to assist in developing this skill. METHODS: Pork shoulder, beef brisket, and lamb shoulder joints were compared to a standard blue ultrasound phantom. Five ‘chunky’ yarn pieces were twisted together and threaded through each joint to simulate hyperechoic nerves. Participants were instructed to ultrasound each specimen and insert a needle close to a nerve like structure. Using a visual analogue scale, specimens were scored based on realism of appearances of ultrasound images and ‘feel’ of needling. RESULTS: 38 people participated. All specimens of meat scored significantly higher than the blue phantom (p = 0.01). There was no significant difference between the different types of meat. CONCLUSIONS: Pork, beef and lamb joints are an effective model to use for simulation training for needling skills. They have limited lifespan, but due to its relatively low cost, it is feasible to discard the meat after each training workshop. We hope the use of inexpensive meat products will make ultrasound simulation training simpler to organise and more effective. Springer International Publishing 2022-03-26 /pmc/articles/PMC8960540/ /pubmed/35347463 http://dx.doi.org/10.1186/s13089-022-00263-9 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Article
Samuel, Jasmine
Kerr, Euan
Young, David
Watson, Malcolm
Raj, Diana
The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study
title The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study
title_full The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study
title_fullStr The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study
title_full_unstemmed The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study
title_short The use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study
title_sort use of joints of meat as phantoms for ultrasound-guided needling skills: a prospective blinded study
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8960540/
https://www.ncbi.nlm.nih.gov/pubmed/35347463
http://dx.doi.org/10.1186/s13089-022-00263-9
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