Acoustic properties of selected bovine tissues in the frequency range 20-200 MHz

The acoustic properties of freshly excised bovine liver, heart muscle, and fat are characterized in the frequency range 20-200 MHz by the bioultrasonic spectroscopy system using an ultrasonic transmission comparison method. Significant differences are obtained in the attenuation coefficient, velocity, impedance, and density among these tissues. Measurements of aqueous solutions of bovine hemoglobin are also reported in order to compare the contribution of the protein content to the acoustic properties. The differences among the acoustic properties of liver and heart muscle can be described in terms of their protein contents and other molecular constituents.