The effects of surface variation on the decomposition of pig carcasses

The ANSI Y14.5M Geometric Dimensioning and Tolerancing Standards have been used for many years by practitioners for size and form verification of manufactured parts. However, different parts may satisfy these tolerances and yet perform quite differently because of surface variations not specified in the standards. We present a statistically-based technique for the determination of the type of surface variation for cylindrical parts. This technique is based on a parametric-based part representation used for fitting. The method is illustrated with examples. [S1087-1357(00)00403-2]

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Vultures and others scavenger vertebrates associated with man-sized pig carcasses: a perspective in Forensic Taphonomy

Zoologia (Curitiba) ◽

10.1590/s1984-46702013000500010 ◽

2013 ◽

Vol 30 (5) ◽

pp. 574-576 ◽

Cited By ~ 5

Author(s):

Caroline Demo ◽

Edison Rogério Cansi ◽

Cecília Kosmann ◽

José Roberto Pujol-Luz

Keyword(s):

Forensic Taphonomy ◽

Pig Carcasses

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A preliminary investigation into the scavenging activity on pig carcasses in Western Australia

Forensic Science Medicine and Pathology ◽

10.1007/s12024-007-0016-3 ◽

2007 ◽

Vol 3 (3) ◽

pp. 194-199 ◽

Cited By ~ 19

Author(s):

R. Christopher O’Brien ◽

Shari L. Forbes ◽

Jan Meyer ◽

Ian R. Dadour

Keyword(s):

Western Australia ◽

Preliminary Investigation ◽

Scavenging Activity ◽

Pig Carcasses

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A note on some factors influencing muscle pH values in commercial pig carcasses

Animal Science ◽

10.1017/s0003356100039660 ◽

1978 ◽

Vol 26 (2) ◽

pp. 229-232 ◽

Cited By ~ 3

Author(s):

W. C. Smith ◽

A. Wilson

Keyword(s):

Least Squares ◽

Practical Significance ◽

Longissimus Dorsi ◽

Post Mortem ◽

First Order ◽

Commercial Grade ◽

Ph Values ◽

Factors Influencing ◽

Muscle Ph ◽

Pig Carcasses

ABSTRACTMeasurements of longissimus dorsi pH at 45 min post mortem (pH1) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pH1 was 6·26 and 15·5% of carcasses had pHi values of 5·9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6·0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6·0. Carcasses of Large Whites had fewer muscle pH1 values below 6·0 (12·4%) than those of British Landrace (18·7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6·0, they were of little practical significance.

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