Fig. 1

Ultrasound of five markers (cork, PMMA, ribbon, O, and Q, from left to right) are seen on B-mode imaging in a gel phantom (a) and in ex vivo pork belly meat (e). For the cork, PMMA, and Q markers, the ML6-15 transducer demonstrated the weakest twinkling signatures, particularly evident in the pork belly study (b, f, Supplemental Materials B and F). While the 9L transducer showed exuberant, persistent twinkling signatures for the cork, PMMA, and Q markers in the gel phantom (c, Supplemental Materials C1 and C2), the twinkling was present but reduced in the pork belly meat (g, Supplemental Materials G1 and G2). The C1-6 transducer shows persistent, exuberant twinkling for the cork, PMMA, and Q markers in the gel phantom (d, Supplemental Material D) and pork belly meat (h, Supplemental Material H). The ribbon and O markers had a twinkling score of 0. The five markers were not perfectly aligned along a line so could not be optimally depicted in a single image; the white dotted vertical lines (c, e, f, g) indicate spliced frames from the cine clip providing optimal marker visualization. The thin echogenic parallel line in the gel phantom (a, b, c, d) is the interface of two stacked gel phantoms to minimize back scatter from the tabletop. PMMA Polymethyl methacrylate