Fragile vessel simulation for microsurgical training: The microwaved chicken-wing model

Microvascular surgeons often encounter fragile vessels; however, simple microsurgical anastomosis training models for such vessels are lacking. We sought to develop such a model by microwave heating chicken wings. We investigated whether this approach reduced the vascular strength of the ulnar artery in the chicken-wing training model.

Thirty fresh chicken wings were untreated (control) or microwaved at 500 W for 30 or 60 s (n=10/group) and weighed. The ulnar artery was dissected and its external diameter and breaking force were measured. The groups were compared in terms of breaking force using the Kruskal-Wallis test and post-hoc Bonferroni-adjusted pairwise comparisons. The correlation between heating time and breaking force was determined using the Spearman's rank test. Multiple linear regression was used to examine the influence of heating time, vessel diameter, and tissue weight on breaking force.

Kruskal-Wallis testing and pairwise comparisons showed that 60-s heating significantly reduced vessel-breaking force compared to the control (p=0.000) and 30-s heating (p=0.029). The control and 30-s heating conditions did not differ (p=0.281). Heating time correlated strongly and negatively with breaking force (ρ=-0.793, p<0.001). Multiple linear regression analysis showed that breaking force was associated positively with vessel diameter (β=0.465, p=0.023) and tended to associate negatively with heating time (β=-0.369, p=0.064). Tissue weight had no influence.

Microwave heating for 60 s markedly reduced chicken-wing arterial-vessel strength, creating fragile vessels that may simulate diseased human arteries. This model could be incorporated into the microsurgical training curriculum to promote the acquisition of fine tissue-handling skills.