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Animal bones and thousands of stone tools used by ancient hominins suggest that early human ancestors were butchering and scavenging animals at least 2 million years ago. The findings, published April 25 in the journal PLOS ONE, support the idea that ancient meat eating might have fueled big changes in Homo species at that time.
"Just about that time — 2 million years ago — we see big shifts in the human fossil record of increase in brain size, increase in body size and hominins leaving Africa for Eurasia," said study co-author Joseph Ferraro, an archaeologist at Baylor University in Waco, Texas. The meaty meals may have provided the energy for those transformations, he said.
In addition, "we find cut marks on their bones where crude stone tools were used to de-flesh the animal and to remove their meat and their organs," Ferraro told LiveScience.
Among the finds were dozens of goat-size gazelles. Most of the bones were found on-site, suggesting their carcasses were brought whole to the site.
So far, however, the researchers have found no traces of the hominins who hunted those animals.
Although researchers aren't exactly sure who these human ancestors were, they certainly walked upright and were adapted to living on the grassland — possibly H. erectus or its immediate predecessor, Ferraro said.
Originally posted by Baddogma
reply to post by 727Sky
As an aside, In the Americas, Colorado, there has recently been found evidence for human hunting from 100,000 years ago... well, maybe 60,000 ...can't remember off hand, but either way, older than anything else so far found there.
I got the info from a Nova titled "Ice Age Death Trap" and the evidence is darn good.
www.njtvonline.org...
Originally posted by Baddogma
reply to post by 727Sky
As an aside, In the Americas, Colorado, there has recently been found evidence for human hunting from 100,000 years ago... well, maybe 60,000 ...can't remember off hand, but either way, older than anything else so far found there.
I got the info from a Nova titled "Ice Age Death Trap" and the evidence is darn good.
www.njtvonline.org...
Text Fisher's experiments to test the viability of underwater meat preservation began in 1989 in the U-M's E.S. George Reserve near Hell, Mich. From autumn to mid-winter Fisher anchored legs of lamb and venison on the bottom of a shallow,open-water pond and buried other meat sections in a nearby peat bog. Caches were left in place for up to two years and checked periodically for decomposition.
"The meat remained essentially fresh for most of the first winter," Fisher said. "By spring, progressive discoloration had developed on the outside, but interior tissue looked and smelled reasonably fresh. "
The combination of cold water temperature and increased acidity in the meat produced by pond bacteria called lactobacilli,which can survive without oxygen, made the meat unpalatable to other bacteria that normally decompose dead tissue, according to Fisher.Laboratory analyses of meat retrieved from the pond and bog in April 1992 showed no significant pathogens and bacterial counts were comparable to levels found in control samples Fisher stored in his home freezer.
On Feb. 13, 1993, the body of a 28-year-old draft horse,which died the previous day of natural causes, was donated to Fisher for use in his research. Using simple stone tools he made himself and replicating techniques documented at mastodon excavation sites, Fisher and two colleagues butchered the horse and placed sections of meat in the pond through a hole chopped in the ice. ''The stone tools were very effective,'' Fisher said. ''For some procedures,especially the skinning process, they worked better than steel knives.''
Fisher monitored the condition of the meat at two-week intervals throughout the following summer. "As long as ice remained on the pond, the meat stayed essentially fresh,'' Fisher said. "By June, the meat had developed a strong smelland sour taste, but still retained considerable nutritive value. "