Matís Staff

Óli Þór Hilmarsson

Project Manager

Group: Bioactive Compounds

Phone: +354 4225099/8585099

Email: oli.th.hilmarsson@matis.is

Focus Areas:

Meat, Processing, Product Development, Utilization, Slaughter

Reports

(2021) The Arctic as a food-producing region, Renewable Economies in the Arctic. David Natcher, Ingrid Kvalvik, Ólafur Reykdal, Kristin Hansen, Florent Govaerts, Silje Elde, Bjørg Helen Nøstvold, Rune Rødbotten, Sigridur Dalmannsdottir, Hilde Halland, Eivind Uleberg, Jón Árnason, Páll Gunnar Pálsson, Rakel Halldórsdóttir, Óli Þór Hilmarsson, Gunnar Þórðarson, Þóra Valsdóttir.

(2020) Nýting og næringargildi íslensks alifuglakjöts. Ólafur Reykdal, Óli Þór Hilmarsson. Skýrsla Matís 07-20.

(2018) Nofima rapportserie. The Arctic as a Food Producing Region. Phase 1: Current status in five Arctic countries. Contributors : Elde, Silje; Kvalvik, Ingrid; Nøstvold, Bjørg Helen; Rødbotten, Rune; Dalmannsdottir, Sigridur; Halland, Hilde; Uleberg, Eivind; Reykdal, Ólafur ; Árnason, Jón; Pálsson, Páll Gunnar; Halldórsdóttir, Rakel; Hilmarsson, Óli Þór; Þórðarson, Gunnar; Valsdóttir, Þóra; Knudsen, Rebekka; Natcher, David; Sidorova, Daria

(2019) Mælingar á eiginleikum folaldakjöts. Eva Margrét Jónudóttir, Guðjón Þorkelsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, Kolbrún Sveinsdóttir. Skýrsla Matís 09-19.

(2019) Næringargildi geitaafurða – Kjöt og mjólk. Ólafur Reykdal, Óli Þór Hilmarsson, Svanhildur Hauksdóttir. Skýrsla Matís 01-19.

(2017) Nýsköpun smáframleiðendur – Nordbio. Þóra Valsdóttir, Óli Þór Hilmarsson, Ólafur Reykdal, Guðjón Þorkelsson, Björn Viðar Aðalbjörnsson. Skýrsla Matís 15-17.

(2014) Vor í lofti. Lilja Magnúsdóttir, Óli Þór Hilmarsson, Gunnþórunn Einarsdóttir, Þóra Valsdóttir, Arnljótur Bjarki Bergsson. Skýrsla Matís 35-14)

( 2014) Framleiðsla og markaðssetning á „Sætfiskur“ / Production and marketing of „Sætfiskur“. Óli Þór Hilmarsson, Gunnar Þórðarson. Skýrsla Matís 20-14.

Greinar / Bækur

(2019) Frá fjalli að gæðamatvöru. Óli Þór Hilmarsson, Eyþór Einarsson.

(2019) Smoked lamb, fagleiðbeiningar. Óli Þór Hilmarsson.

(2019) Goat and sheep milking. Leiðbeiningar um góða starfshætti og innra eftirlit við geita- og sauðamjaltir smáframleiðenda. Óli Þór Hilmarsson.

(2015) The fish book. Upplýsingaveita um íslenskan fisk. Óli Þór Hilmarsson, Þóra Valsdóttir, Ólafur Reykdal og Gunnþórunn Einarsdóttir.

(2012) The meat book. Upplýsingaveita um íslenskt kjöt. Óli Þór Hilmarsson, Guðjón Þorkelsson, Gunnþórunn Einarsdóttir.

Newspaper articles

(2018) The Reykjavík Grapevine. The Indestructible Aftertaste Of The Icelandic Hot Dog. https://grapevine.is/mag/2018/09/10/ask-a-scientist-the-indestructible-aftertaste-of-the-icelandic-hot-dog/

(2019) Bændablaðið. Bæklingur sem stuðlar að betri lambakjötsafurðum. https://www.bbl.is/frettir/baeklingur-sem-studlar-ad-betri-lambakjotsafurdum

(2014) Viðskiptablaðið. Fyrsta handverkssláturhúsið. https://www.vb.is/frettir/fyrsta-handverksslaturhusid/106858/?q=%C3%9E%C3%B3r

Speeches at conferences and seminars

(2021) Aðalfundur Geitfjárræktarfélags Íslands. Kynning á nýrri reglugerð um heimaslátrun.

(2019) Opinn fagráðsfundur sauðfjárræktarinnar. Frá fjalli að gæðamatvöru – Óli Þór Hilmarsson, Matís og Eyþór Einarsson, RML. https://www.rml.is/is/starfsemi/frettir/opinn-fagradsfundur-fagfundur-saudfjarraektarinnar-dagskra

(2019) Heimavinnsla í Dölum. Fundur í Árbliki í Dölum þar sem heimavinnslu afurða verður til umræðu. Ólafur Sveinsson, Óli Þór Hilmarsson, Erlendur Björnsson, Páll Kr. Pálsson, Hlédís Sveinsdóttir, Þorgrímur Einar Guðbjartsson.

(2018) Aðalfundur BFB haldinn að Brjánslæk. Kynning á vefnámskeiðum Matís á matis.online

(2016) Fundur um heimavinnslu matvæla, haldinn í sal BHS Blönduósi. Óli Þór Hilmarsson sérfræðingur hjá Matís heldur erindi um hvað þarft til heimavinnslu matvæla, leyfismál, ferla og fleira.

Education

(2015) Matarskemman á Laugum námskeið. Innra eftirlit í matvælavinnslu, Heimavinnsla matvæla, Hvað þarf til? Námskeið í fullvinnslu og arðsemisútreikningi á lambakjöti. https://www.langanesbyggd.is/is/stjornsysla/frettir/matarskemman-a-laugum-og-thekkingarnet-thingeyinga-auglysa

Bibliography / Publications

2013:

Vigfús Ásbjörnsson, Óli Þór Hilmarsson, Ingunn Jónsdóttir, Guðjón Þorkelsson, Guðmundur Stefánsson. Filleting capelin for developing marinated anchovies / Filleting capelin for developing marinated anchovies. Matís Report 29-13, 19 p. Closed report. Report summary.

2011:

Guðjón Þorkelsson, Ágúst Andrésson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Ólafur Reykdal. Value from by-products of slaughter and meat processing. Report for the year 2009. Matís report 32-11, 16 p. Closed report. Report summary.

Margrét Geirsdóttir, Patricia Hamaguchi, Óli Þór Hilmarsson, Irek Klonowzki, Hörður G. Kristinsson. Surimi seafood from byproducts containing omega-3 fatty acids. Presentation: 41st WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.

Óli Þór Hilmarsson, Guðjón Þorkelsson, Davíð Freyr Jónsson, Gunnþórunn Einarsdóttir. Preliminary study on the processing and marketing of Icelandic crabs / Crab; fishing, processing and marketing. Preliminary study. Matís Report 03-11, 5 p. Report summary.

2010:

Þóra Valsdóttir, Óli Þór Hilmarsson, Guðjón Þorkelsson. Air-dried lamb. Final report / Air dried lamb meat. Final report. Matís Report 19-10, 17 p.

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson, Hlynur Stefánsson. Reform of the food value chain. Proposal for project descriptions for the meat value chain / Improvements in the food value chain. Propositions for managing the meat chill chain. Matís Report 10-10, 11 s.

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson. Reform of the food value chain. The effect of the cooling chain on the shrinkage of meat. / Improvements in the food value chain. Influence of the chill chain on impairment of meat product. Matís report 09-10, 22 p.

Þóra Valsdóttir, Jón Haukur Arnarson, Óli Þór Hilmarsson, Hlynur Stefánsson. Reform of the food value chain. Product process mapping and product management. / Improvements in the food value chain. Mapping of product process and logistics. Matís Report 08-10, 29. p.

Þóra Valsdóttir, Hlynur Stefánsson, Emil B. Karlsson, Óli Þór Hilmarsson, Einar Karl Þórhallsson, Jón Haukur Arnarson, Sveinn Margeirsson, Ragnheiður Héðinsdóttir. Reform of the food value chain. Summary. / Improvements in the food value chain. Roundup. Matís Report 07-10, 24 s.

Ólafur Reykdal and Óli Þór Hilmarsson. Sour food: Loyalty and possibilities. Bændablaðið, 11 February 2010, p. 21.

Guðjón Þorkelsson, Óli Þór Hilmarsson, Þóra Valsdóttir. Dried lamb. Agricultural Research Council 2010, 7, p. 82-86.

Ágúst Andersen, Óli Þór Hilmarsson, Guðjón Þorkelsson. Value from by-products in slaughter and meat processing. Agricultural Research Council 2010, 7, p. 87-91.

Rósa Jónsdóttir, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, Guðjón Þorkelsson. Taste and pastures. Agricultural Research Council 2010, 7, p. 92-99.

2009:

Rósa Jónsdóttir, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson and Guðjón Þorkelsson. Taste and pastures. Matís Report 45-09, 11 p. Closed report. Report summary.

Guðmundur Heiðar Gunnarsson and Óli Þór Hilmarsson.Pull processing of pork from an ecological farm / Porkmeat products from an ecological farm. Matís Report 44-09. 21 s. Closed report. Report summary.

G. Thorkelsson, R. Jonsdottir, OTHilmarsson, A. Olafsdottir and E. Martinsdottir. 2009. The influence of grazing time on Angelica archangelica on volatile compounds and sensory quality of meat from pasture lambs. 55th International Congress of Meat Science and Technology, Meat -Muscle, Manufacturing and Meals, 19th August 2009. Presentation.

Aðalheiður Ólafsdóttir, Ólafur Reykdal, Óli Þór Hilmarsson, Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Emilía Martinsdóttir, Guðjón Þorkelsson. Product development of healthier processed meat products. Matís Report 25-09, 111 p. Report summary.

Guðjón Þorkelsson, Rósa Jónsdóttir, Aðalheiður Ólafsdóttir and Óli Þór Hilmarsson. Grazing on Angelica archangelica and flavor of lamb meat / Grazing on Angelica archangelica and flavor of lamb meat. Matís Report 20-09, 36 p.

Guðjón Þorkelsson, Rósa Jónsdóttir, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, Sigríður Jóhannesdóttir, Halla Steinólfsdóttir, Guðmundur Gíslason. Is there a different taste of lamb meat than lamb meat on a regular pasture ?. Agricultural Research Council 2009. Read the article.

Guðjón Þorkelsson, Óli Þór Hilmarsson, Ásbjörn Jónsson and Valur N. Gunnlaugsson. Assessment of lamb slaughter and cooling of carcasses. Paper presented at the Agricultural Research Council 2009, 12 - 13 February, p. 338-345. Read the article.

Guðjón Þorkelsson, Rósa Jónsdóttir, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, Sigríður Jóhannesdóttir, Halla Steinólfsdóttir, Guðmundur Gíslason. Is there a different taste of lamb meat than lamb meat on a regular pasture? Agricultural Research Council 2009, 12 - 13 February, 6th year, p. 385-389. Read the article.

Valur Norðri Gunnlaugsson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Guðjón Þorkelsson. 2009. Assessment of lamb slaughter and lamb chilling in autumn 2008. Matís Report 05-09, 30 p.

Stefán Vilhjálmsson, Óli Þór Hilmarsson tók myndirnar og sá um myndvinnslu. Grooming of carcasses - mutton. MAST 2009, 22 p.

2007:
Björn Margeirsson. 2008. Comparison of tank insulation with experiments and heat transfer models. Matís report 09-08, 15 p. Closed report.

Óli Þór Hilmarsson, Stefán Vilhjálmsson. Results of measurements of the meat content of pork. Matís Report 18- 07, 7 p.

Ásbjörn Jónsson, Óli Þór Hilmarsson. Evaluation of mutton assessment. Matís report 03-07, 55 p.

Ásbjörn Jónsson, Óli Þór Hilmarsson, Valur Norðri Gunnlaugsson. Effect of chilling on lamb tenderloin. Matís report 01-07, 12 p.

Ásbjörn Jónsson, Óli Þór Hilmarsson, Valur Norðri Gunnlaugsson. Effect of chilling on lamb tenderloin. Agricultural Research Council 2007: 421.

Hannes Hafsteinsson, Ásbjörn Jónsson, Óli Þór Hilmarsson. Hypertension in meat processing. Agricultural Research Council 2007: 497.

Ólafur Reykdal, Óli Þór Hilmarsson, Guðjón Atli Auðunsson. Iodine in agricultural products Agricultural Research Council 2007: 516.

2006:
Ásbjörn Jónsson, Óli Þór Hilmarsson. Acidity in lamb, Matra 05:06

Óli Þór Hilmarsson. Professional competition for meat craftsmen. Matvís blaðið, professional magazine 1st issue. 11. árg. 2006

Ásbjörn Jónsson, Óli Þór Hilmarsson. Proportion of meat and fat in dilkasklrokkur, Fræðaþing landbúnaðarins 2006: 257.

Ólafur Reykdal, Óli Þór Hilmarsson and Guðjón Atli Auðunsson. Iodine, selenium and mercury in meat, milk and eggs. Matra 06:03

2005:
Óli Þór Hilmarsson, Guðmundur Guðmundsson. Súrmatur, handbook for farmers, 250-253.

Ásbjörn Jónsson, Óli Þór Hilmarsson, Acidity in Icelandic lamb. Agricultural Research Council 2005: 283.

Ásbjörn Jónsson, Óli Þór Hilmarsson, Evaluation of mutton evaluation. Agricultural Research Council 2005: 287.

Stefán Vilhjálmsson, Óli Þór Hilmarsson, Summary of quality assessment of mutton 2004. Fræðaþing landbúnaðarins 2005: 440.

Magnús Guðmundsson, Óli Þór Hilmarsson. Use of electrical stimulation to shorten the slaughter process and increase the fatness of beef, Matra 05:05.

Óli Þór Hilmarsson, Stefán Vilhjálmsson. Comparison of evaluation systems for beef. Report to the National Association of Cow Farmers.

2004:
Ásbjörn Jónsson, Óli Þór Hilmarsson, Evaluation of mutton evaluation. Agricultural Research Council 2004: 236.

Magnús Guðmundsson, Óli Þór Hilmarsson, The effect of pickling on the quality of sourdough. Agricultural Research Council 2004: 331.

Stefán Vilhjálmsson, Óli Þór Hilmarsson, Valur Norðri Gunnlaugsson, Summary of quality assessment of mutton. Agricultural Research Council 2004: 363

Óli Þór Hilmarsson, Guðmundur Guðmundsson, Stefán Vilhjálmsson. Measurements of meat ratio in pork carcasses, Matra 04:08.

2003:
Birna Baldursdóttir, Guðjón Þorkelsson, Jarle Reiersen, Jóhannes sveinbjörnsson, Magnús Guðmundsson, Óli Þór Hilmarsson, Rósa Jónsdóttir, Sigurður Örn Hanson, Torfi jóhannesson. Treatment of slaughter animals and meat quality. Web site.

Óli Þór hilmarsson, Ásbjörn Jónsson. Food Smoking, Farmers' Handbook, 258-262.

Stefán Vilhjálmsson, Óli Þór Hilmarsson, Summary of quality assessment of dilka meat. Ministerial Conference 2003: 223.

Magnús Guðmundsson, Óli Þór Hilmarsson, Drying of mutton. Ministerial Conference 2003: 226.

Magnús Guðmundsson, Óli Þór Hilmarsson, A simple way to increase the fatness of Icelandic beef. Ministerial Conference 2003: 229.

Ásbjörn Jónsson, Jónína Ragnarsdóttir, Guðmundur Örn Arnarson, Óli Þór Hilmarsson and Guðrún Anna Finnbogadóttir, Utilization of seal meat for human consumption. Ministerial Conference 2003: 233.

Ásbjörn Jónsson, Óli Þór Hilmarsson and Guðmundur Örn Arnarson. Effects of electrical stimulation and hip-bone suspension on the texture properties and size of muscle cells in the vertebral and femoral muscles of the bull - Closed report. Matra 03:07.
Magnús Guðmundsson and Óli Þór Hilmarsson. Meat project Matra. Matra 4 Newsletter (1).

2002:
Magnús Guðmundsson and Óli Þór Hilmarsson. Dryness of mutton. Matra 02:12, 10 p.

Magnús Guðmundsson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Guðmundur Örn Arnarson, Jónína Ragnarsdóttir and Valur N. Gunnlaugsson. A simple way to increase the fatness of Icelandic beef. Matra 02:10, 16 p.

Ásbjörn Jónsson, Jónína Ragnarsdóttir, Guðmundur Örn Arnarson, Óli Þór Hilmarsson and Guðrún Anna Finnbogadóttir. Utilization of seal meat for human consumption. Final report. Matra 02:11, 9 p.

Magnús Guðmundsson, Óli Þór Hilmarsson, Franklín Georgsson, Auðunn Hermannsson and Sigurgeir Höskuldsson. The effect of acidification on the quality of acidity. Annual report. Matra 02:13, 6 p.

Magnús Guðmundsson and Óli Þór Hilmarsson. Food pickling - The effect of different pickling on the quality of sour food. Ministerial Conference 2002: 319-321.

Guðmundur Örn Arnarson, Óli Þór Hilmarsson and Margrét S. Sigurðardóttir. Microscopic structure of wine sausage - Effect of fat content and aging time. Matra 02:04, 23 p.

Guðmundur Örn Arnarson, Óli Þór Hilmarsson and Margrét S. Sigurðardóttir. Miniature construction of wine sausage - Processing process in 19 steps. Matra 02:03, 45 p.

Guðmundur Örn Arnarson, Óli Þór Hilmarsson, Margrét S. Sigurðardóttir, Guðmundur R. Jónsson, Tómas Philip Rúnarsson and Halldór Pálsson. How does the microscopic structure of wine sausage come about? Ministerial Conference 2002: 322.

2001:
Guðmundur Guðmundsson and Óli Þór Hilmarsson. Marinating lamb. (Booklet in A5 format). Matra 01:11, 21 p.

Guðmundur Guðmundsson, Óli Þór Hilmarsson, Sofía Jóhannsdóttir and Bergrós Ingadóttir. Marinated lamb. Matra 01:12, 16 p.

Óli Þór Hilmarsson, Guðmundur Guðmundsson, Leifur Þórsson and Níels Hjaltason. Shredded mutton. Closed report. Matra 01:04, 5 bls.

Óli Þór Hilmarsson, Guðmundur Guðmundsson and Sigmundur Hreiðarsson. Beef stew - Production of dried beef. Closed report. Matra 01:01, 8 p.

Birna Baldursdóttir, Emma Eyþórsdóttir, Guðjón Þorkelsson, Helga Lilja Pálsdóttir, Óli Þór Hilmarsson and Rósa Jónsdóttir. Water resistance of pork. Ministerial Conference 2001: 265-268.

Valur N. Gunnlaugsson, Óli Þór Hilmarsson and Ásbjörn Jónsson. Chicken processing - Chicken utilization and product evaluation. Matra 01:26, 33 p.

2000:
Guðmundur Guðmundsson and Óli Þór Hilmarsson. Quality meat products based on hygiene and minimization of additives - Quality standards. Closed report. Matra 00:08, 24 p.

Guðjón Þorkelsson, Þyrí Valdimarsdóttir and Óli Þór Hilmarsson. Aries experiments. Ministerial Conference 2000: 266-269.

Stefan Sch. Thorsteinsson, Guðjón Þorkelsson and Óli Þór Hilmarsson. European project on lamb. II - Carcass size and autopsies. Ministerial Conference 2000: 231-236.

Óli Þór Hilmarsson, Þóroddur Sveinsson, Ásbjörn Jónsson, Elsa Dögg Gunnarsdóttir, Svava Liv Edgarsdóttir and Hannes Hafsteinsson. Comparison of Icelandic, Angus x Icelandic and Limosín x Icelandic cattle. II. Meat and meat quality. Ministerial Conference 2000: 196-205.

Þyrí Valdimarsdóttir, Sofía Jóhannsdóttir, Óli Þór Hilmarsson & Guðjón Þorkelsson. European project on lamb. III - Sensory evaluation and consumer attitudes. Ministerial Conference 2000: 237-246.

1999:
Guðmundur Örn Arnarson, Óli Þór Hilmarsson and Ólafur Reykdal. Production of sodium-deficient foods. Matra 99:07, 44 p.

Óli Þór Hilmarsson. Specifications of deboning horsemeat for the European market. Worked for meat producers, 8 p.

Óli Þór Hilmarsson, Guðjón Þorkelsson and Ólafur Unnarsson. Lamb - Quality categories, sales categories, utilization. Mutton Market Council, 35 pages. Polygraph.

1998:
Þyrí Valdimarsdóttir, Stefán Sch.Thorsteinsson, Óli Þór Hilmarsson, Ólafur Unnarsson, Rósa Jónsdóttir and Guðjón Þorkelsson. Sensory evaluation of meat from autumn-fed rams and geldings. Final report to RANNÍS, 15 pages.

1996:
Óli Þór Hilmarsson and Guðjón Þorkelsson. Lamb for ovens in stores. Report to the Sheepmeat Market Council. 8 p.

1994:
Guðjón Þorkelsson and Óli Þór Hilmarsson. The Icelandic Meat Book - A handbook for meat buyers. Reykjavík, Agricultural Information Service, 85 pages.

1993:
Guðjón Þorkelsson, Ólafur Reykdal and Óli Þór Hilmarsson. The effect of quality categories on the utilization, nutritional value and processing value of dilka meat pieces. Interim report to the National Association of Sheep Farmers, 13 pages.

1992:
Ragnheiður Héðinsdóttir, Guðjón Þorkelsson and Óli Þór Hilmarsson. Utilization of large dilka carcasses. Report to the National Association of Sheep Farmers, 15 pages.

Guðjón Þorkelsson, Ragnheiður Héðinsdóttir and Óli Þór Hilmarsson. Market for fresh and unfrozen dilka meat. Report to the Collaborative Group on Lamb Meat, September, 43 pages.

1988:
Sigurgeir Þorgeirsson, Report on fat in dilka meat. Yearbook of Agriculture 1988: 214-249. (In addition to Sigurgeir, Óli Þór Hilmarsson, Guðjón Þorkelsson, Stefán Sch. Thorsteinsson, Ragnheiður Héðinsdóttir, Grímur Ólafsson and Níels R. Guðmundsson worked on the project).