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Tri-dimensional pattern analysis of foodstuff bitemarks: A quantitative method of comparison
Enrica Macorano1, Maria Grazia Guerra2, Antonio Rana2
1Section of Legal Medicine, Interdisciplinary Department of Medicine, Bari University, Piazza Giulio Cesare 11, Italy.
Forensic Science International
|August 5, 2026
Summary
This study introduces a novel 3D quantitative protocol for analyzing bitemarks on cheese, offering objective and reproducible results. The engineering-based workflow enhances accuracy and reduces distortion compared to traditional 2D methods.
Area of Science:
- Forensic Odontology
- Biomechanical Engineering
- Digital Forensics
Background:
- Bitemark analysis faces challenges due to subjectivity and limitations of 2D methods, particularly on human skin.
- The National Institute of Standards and Technology has noted insufficient scientific foundation for conventional bitemark analysis.
- Existing methods struggle with uniqueness, reproducibility, and evidentiary reliability for skin bitemarks.
Purpose of the Study:
- To propose and evaluate a novel three-dimensional (3D) quantitative protocol for bitemark analysis.
- To apply this protocol to bitemarks impressed on a standardized food substrate (Italian cheese).
- To enhance objectivity, reproducibility, and accuracy in bitemark analysis.
Main Methods:
- Bitemarks were imprinted on standardized scamorza cheese by eight volunteers.
- Dental casts and cheese bitemarks were digitized using a 3D scanner.
- Digital models were analyzed using surface superimposition, colorimetric deviation mapping, 2D profile extraction, and quantitative indicators (three-point angle, distance-perpendicular ratio, elliptical ratio).
- A probabilistic model assessed match likelihood.
Main Results:
- The 3D workflow minimized evidence handling and preserved bite pattern integrity.
- Colorimetric maps effectively identified deviations within specified tolerance ranges.
- Quantitative indicators demonstrated strong discriminatory power, achieving correct matches for most subjects.
- Integrating surface and profile analysis addressed substrate deformation and geometric distortion.
Conclusions:
- A standardized, engineering-based 3D workflow for quantitative bitemark analysis on stable food substrates was demonstrated.
- The proposed protocol offers objective and reproducible quantitative parameters for this specific experimental scenario.
- Results are not directly applicable to human skin bitemark analysis due to differing biomechanical properties.
