The results demonstrate the enzyme maceration to be remarkably fast (1-3 h) compared to the traditional warm-water procedure, which requires up to several days. In addition, the enzyme maceration eliminates the odor problem associated with the traditional procedure. It is shown that stirring of the enzyme maceration bath is the main factor which determines the speed of the maceration. For mice, the time required for enzyme maceration can vary from 1 to 8 h depending on the stirring speed. The method investigated here allows preparation of skeletal material in an essentially odorless way within a matter of hours, making the method useful in particular for forensic science, private conservation workshops, and educational purposes. (Published Abstract)