Lynn Kalan S, Fairgrieve Scott I
Forensic Osteology Laboratory, Department of Forensic Science, Laurentian University, Ramsey Lake Road, Sudbury, Ontario P3E 2C6, Canada.
J Forensic Sci. 2009 Jul;54(4):793-7. doi: 10.1111/j.1556-4029.2009.01062.x. Epub 2009 Apr 24.
The characterization of wounds in bone caused by chopping weapons has been based on either semi-fleshed or defleshed specimens. This approach has not been adequately justified as reflecting actual cases involving fleshed bone. Likewise, the histological appearance of features in chopping wounds also deserves further attention. We used 11 fresh pig (Sus scrofa) articulated hind limbs, including the femur, tibia, and fibula with contiguous surrounding flesh (including an intact epidermal layer), to receive wounds using two axes and two hatchets. Scanning electron microscopy analysis of these wounds exhibited osteon pullouts in the fracture surfaces of fleshed specimens, suggesting the attenuation of force by the surrounding flesh. Lamellar separation was also exhibited at the impact sites and fracture surfaces of both fleshed and defleshed specimens. A consistently rough morphology is characteristic of fracture surfaces while impact surfaces are smooth and yielded evidence of striations from each implement.
对砍切武器造成的骨损伤的特征描述一直基于半带肉或去肉的标本。这种方法作为反映涉及带肉骨骼的实际案例，其合理性尚未得到充分论证。同样，砍切伤口特征的组织学表现也值得进一步关注。我们使用了11个新鲜猪（野猪）的关节后肢，包括股骨、胫骨和腓骨以及相连的周围肌肉（包括完整的表皮层），用两把斧头沿两个方向造成损伤。对这些伤口的扫描电子显微镜分析显示，带肉标本骨折表面有骨单位拔出，表明周围肌肉对力有衰减作用。带肉和去肉标本的撞击部位和骨折表面也都出现了板层分离。骨折表面的形态始终粗糙，而撞击表面光滑，并能看到每种工具留下的条纹痕迹。
