Fig. 1

Procedure for creating full-thickness specimens of porcine stomach. a The porcine stomach was openly incised on the lesser curvature side (black lines). b Three specimens of 8-cm length and 5-cm width were excised from the greater curvature of the body of the stomach (surrounding black). c The full-thickness layers were disconnected at the center of the 8-cm-long side of the specimen, shown as dehiscence lines (black lines). d The dehiscence line was closed by each closure method. The left figure indicates the mucosal side, and the right figure indicates the serosal side