Kooi Rebecca J, Fairgrieve Scott I
Department of Forensic Science, Laurentian University, Ramsey Lake Road, Sudbury, Ontario, Canada, P3E 2C6.
J Forensic Sci. 2013 Mar;58(2):452-8. doi: 10.1111/1556-4029.12050. Epub 2012 Dec 27.
This study documents the prevalence of cut mark characteristics in fresh and burned domestic pig ribs. Stab wounds from single edge serrated and smooth-edged knives were inflicted in the vertebral and sternal regions of each fresh rib. Each rack of ribs was then divided into vertebral and sternal units. Vertebral units were defleshed and their associated cut marks were examined using a stereomicroscope. Sternal units were burned in an outdoor fire pit and examined with the addition of a scanning electron microscope (SEM). Linear cuts, V-shaped cross-sections, mounding, hinge fractures, and wastage were all observed on burned ribs. There was an overall decrease in the prevalence of all features (up to a 40% decrease), regardless of knife type, in burned ribs. Striations within cut marks were not observed in either fresh or burned ribs. Oblique faulting and bone lifts could only be observed using the SEM. Mounding and wastage were obliterated during the burning process. Therefore, cut marks in burned bone should ideally be examined for their characteristics utilizing an SEM.
本研究记录了新鲜和烧焦的家猪肋骨上切割痕迹特征的普遍性。用单刃锯齿刀和刃口光滑的刀在每根新鲜肋骨的椎骨和胸骨区域造成刺伤。然后将每排肋骨分为椎骨单元和胸骨单元。对椎骨单元进行去肉处理，并使用体视显微镜检查其相关的切割痕迹。胸骨单元在户外火坑中焚烧，并用扫描电子显微镜（SEM）进行检查。在烧焦的肋骨上观察到了线性切口、V形横截面、隆起、铰链骨折和损耗。无论刀具类型如何，烧焦肋骨上所有特征的普遍性总体上都有所下降（下降幅度高达40%）。在新鲜或烧焦的肋骨上均未观察到切割痕迹内的条纹。只有使用扫描电子显微镜才能观察到斜向断层和骨隆起。在燃烧过程中，隆起和损耗被消除。因此，理想情况下，应使用扫描电子显微镜检查烧焦骨上的切割痕迹特征。
