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The examination and identification of bite marks in foods using 3D scanning and 3D comparison methods

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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-1163-8523
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4e55395-90e0-4e9d-a124-8e652b7af47e
cris.virtualsource.author-orcid2bb262af-3a37-4902-a5a1-40ab5a021928
cris.virtualsource.author-orcidfb9b0ca9-fc8c-42fb-999a-cb08f257f3a8
cris.virtualsource.author-orcid53805586-1696-441c-af19-09820d8b712f
dc.contributor.authorNaether, Silvio
dc.contributor.authorBuck, Ursula
dc.contributor.authorCampana, Lorenzo
dc.contributor.authorBreitbeck, Robert
dc.contributor.authorThali, Michael
dc.date.accessioned2024-10-11T09:16:47Z
dc.date.available2024-10-11T09:16:47Z
dc.date.issued2012
dc.description.abstractBite mark analysis offers the opportunity to identify the biter based on the individual characteristics of the dentitions. Normally, the main focus is on analysing bite mark injuries on human bodies, but also, bite marks in food may play an important role in the forensic investigation of a crime. This study presents a comparison of simulated bite marks in different kinds of food with the dentitions of the presumed biter. Bite marks were produced by six adults in slices of buttered bread, apples, different kinds of Swiss chocolate and Swiss cheese. The time-lapse influence of the bite mark in food, under room temperature conditions, was also examined. For the documentation of the bite marks and the dentitions of the biters, 3D optical surface scanning technology was used. The comparison was performed using two different software packages: the ATOS modelling and analysing software and the 3D studio max animation software. The ATOS software enables an automatic computation of the deviation between the two meshes. In the present study, the bite marks and the dentitions were compared, as well as the meshes of each bite mark which were recorded in the different stages of time lapse. In the 3D studio max software, the act of biting was animated to compare the dentitions with the bite mark. The examined food recorded the individual characteristics of the dentitions very well. In all cases, the biter could be identified, and the dentitions of the other presumed biters could be excluded. The influence of the time lapse on the food depends on the kind of food and is shown on the diagrams. However, the identification of the biter could still be performed after a period of time, based on the recorded individual characteristics of the dentitions.
dc.description.numberOfPages7
dc.description.sponsorshipInstitut für Rechtsmedizin
dc.description.sponsorshipInstitut für Rechtsmedizin, Forensische Medizin und Bildgebung
dc.identifier.doi10.7892/boris.6876
dc.identifier.isi000299091400012
dc.identifier.pmid21607716
dc.identifier.publisherDOI10.1007/s00414-011-0580-7
dc.identifier.urihttps://boris-portal.unibe.ch/handle/20.500.12422/77340
dc.language.isoen
dc.publisherSpringer-Verlag
dc.publisher.placeHeidelberg
dc.relation.ispartofInternational journal of legal medicine
dc.relation.issn0937-9827
dc.relation.organizationDCD5A442BDC7E17DE0405C82790C4DE2
dc.relation.organizationDCD5A442BD15E17DE0405C82790C4DE2
dc.relation.organizationDCD5A442C3DCE17DE0405C82790C4DE2
dc.titleThe examination and identification of bite marks in foods using 3D scanning and 3D comparison methods
dc.typearticle
dspace.entity.typePublication
dspace.file.typetext
oaire.citation.endPage95
oaire.citation.issue1
oaire.citation.startPage89
oaire.citation.volume126
oairecerif.author.affiliation#PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliationInstitut für Rechtsmedizin
oairecerif.author.affiliationInstitut für Rechtsmedizin, Forensische Medizin und Bildgebung
oairecerif.author.affiliationInstitut für Rechtsmedizin, Forensische Medizin und Bildgebung
oairecerif.author.affiliationInstitut für Rechtsmedizin
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unibe.contributor.rolecreator
unibe.contributor.rolecreator
unibe.contributor.rolecreator
unibe.contributor.rolecreator
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unibe.date.licenseChanged2019-10-23 06:05:23
unibe.description.ispublishedpub
unibe.eprints.legacyId6876
unibe.journal.abbrevTitleINT J LEGAL MED
unibe.refereedTRUE
unibe.subtype.articlejournal

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