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Butchery, cooking and human consumption marks on rabbit (Oryctolagus cuniculus) bones: An experimental study

AutorLloveras, Lluís; Moreno García, Marta ; Nadal, Jordi
Palabras claveTaphonomy
Actualistic study
Rabbit remains
Cut marks
Human consumption
Burnt bones
Fecha de publicación2009
EditorFundación Conjunto Paleontológico de Teruel
CitaciónJournal of Taphonomy, Vol. 7, Nº. 2-3, 2009, págs. 179-201
ResumenAn experimental study was conducted to assess the taphonomic signature derived from anthropic activities on rabbit bones. Nine wild European rabbit (Oryctolagus cuniculus) individuals were butchered using lithic tools, four were cooked and three of them were consumed by people. Cut marks resulting from skinning, disarticulation and defleshing as well as cooking damage and tooth marks caused by consumption were analysed and evaluated. Results show that butchery marks can be relatively abundant. Their location, intensity and orientation may differ according to the activity that caused them: skinning, disarticulation or defleshing of the carcass. Cooking damage is evidenced by specific burnt areas on the extremities of the bones. Tooth marks are scarce and often difficult to detect. They occur especially on long bones, with tooth pits being the most abundant type of damage. Finally, we attempt to address the way in which these marks can be archaeologically identified.
Versión del editorhttp://www.journaltaphonomy.com/
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