Manuals

Factors influencing the quality of lamb

Matís, the Agricultural University of Iceland and the Agricultural Advisory Center have in recent years worked together on projects on the quality of Icelandic lamb.

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Guðjón Þorkelsson

Strategy & Stakeholders

gudjon.thorkelsson@matis.is

Matís, the Agricultural University of Iceland and the Agricultural Advisory Center have in recent years worked together on projects on the quality of Icelandic lamb. Rit LbhÍ nr. 120 Factors influencing the quality of lamb by Guðjón Þorkelsson, Emma Eyþórsdóttir and Eyþór Einarsson, has been published. The publication discusses the results of a research project on the effects of treatment and breeding on the quality of Icelandic lamb, which was carried out in collaboration with Matís, AUI and RML.

Samples of almost 800 carcasses were taken in four slaughterhouses and various measurements were made both in the slaughterhouses and on the meat samples. The aim was to assess the status of Icelandic lamb meat based on quality measurements and make proposals for emphasis in breeding for meat quality and for proper treatment before and after slaughter. Tissue samples were also collected for genetic analysis in possible follow-up studies.

The manual can be accessed here: Factors influencing the quality of lamb

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