Volume 47, Issue 5 (September 2002)

    Identifying Chop Marks on Cremated Bone: A Preliminary Study

    (Received 23 February 2002; accepted 18 February 2002)

    Published Online: September


      Format Pages Price  
    PDF 4 $25   ADD TO CART


    The purpose of this analysis is to evaluate the effects of burning on hacking trauma inflicted with a cleaver and to assess the diag-nostic potential of cleaver marks exposed to fire. Thirty pig forelimbs (radius and ulna) and 30 beef ribs were each subjected to five blows with a cleaver and five cuts with a knife prior to burning in an outdoor fire. Bones were deliberately agitated to ensure maximum cremation and induce fragmentation. Results indicate that hacking weakens bone, making fire-induced fragmentation more likely at the sites of trauma. Chop marks were easily identified on burned bone, their characteristics largely unaffected by cremation.

    Author Information:

    Gruchy, S
    University of Alberta, Edmonton, Alberta

    Rogers, TL
    University of Toronto, Mississauga, Ontario

    Stock #: JFS15506J

    ISSN: 0022-1198

    DOI: 10.1520/JFS15506J

    ASTM International
    is a member of CrossRef.

    Title Identifying Chop Marks on Cremated Bone: A Preliminary Study
    Symposium , 0000-00-00
    Committee E30