The ribcage meat is salted and smoked in order to get bacon.
The bodysuits can be either leotard like or covering only to the bottom of the ribcage.
The faceting of the rest of her body, to some extent, coincides with actual muscular and skeletal features (collar bone, ribcage, pectorals, deltoids, neck tissue).
The semicircle ends in front of the chest at the beginning of the ribcage.
The unclothed torso and head is displayed with the ribcage and clavicle clearly visible.
They are enclosed and protected by the ribcage.
The flexible ribcage allows lung collapse, reducing nitrogen intake, and metabolism can decrease to conserve oxygen.
The largest specimens had a ribcage slightly less than 2 m deep despite a distance of over 7 m between its flippers.
