The study found that the most efficient maceration techniques--in terms of completion time, ease of processing, and rib bone quality--also produced the highest amounts of total DNA. These techniques used Adolph's/Palmolive, detergent/sodium carbonate, hot water, boiling water, and microwave. Lengthy processing in liquid, regardless of its characteristics, harmed DNA recovery. Bleach was the worst maceration technique as measured by both bone quality and subsequent DNA purity. Thus, treatment of bone at high temperatures (90 degrees centigrade or above) for short periods is not only the most effective way to remove soft tissue from bone, but also maintains the integrity of the rib bone and any DNA present. The 10 maceration methods tested were applied to the ribs of 12 pigs. A scoring system was used to determine the relative ease of each maceration technique and its effects on bone quality. DNA purity was determined by optical densitometry analysis, followed by PCR amplification of three mitochondrial and three nuclear loci. 4 tables, 1 figure, and 41 references