Cut mark micro-morphometrics associated with the stage of carcass decay: A pilot study using three-dimensional microscopy

Abstract

Recent analyses of archaeological collections have suggested that the frequency, location and micro-morphometric characteristics of cut marks produced when cleaning partially decayed bodies are significantly different from butchery of fresh bodies. The present study attempts to verify this hypothesis by performing incisions into pig body parts at different stages of decay, using different hand pressures and two different types of tool. Focus variation microscopy was used for metric evaluations of experimentally produced cut marks. The clearest metric correlation observed was that greater cutting strength produces wider and deeper cut marks. We also observed that in general, when using the same strength, wider and deeper cut marks are produced on bone with less meat due to the decay (i.e. reduction) of organic tissues. It was also observed that liquefying tissues affect the precision of incisions, causing tools to slip on decaying remains. Finally, no clear metric or morphological differences were observed between cut marks produced using unretouched flakes and unretouched blades.