{"id":28266,"date":"2020-07-01T11:29:46","date_gmt":"2020-07-01T11:29:46","guid":{"rendered":"http:\/\/dev.matis.is\/?post_type=matis_staff&p=28266"},"modified":"2024-11-06T10:49:57","modified_gmt":"2024-11-06T10:49:57","slug":"oli-thor-hilmarsson","status":"publish","type":"matis_staff","link":"https:\/\/matis.is\/en\/matis_staff\/oli-thor-hilmarsson\/","title":{"rendered":"\u00d3li \u00de\u00f3r Hilmarsson"},"content":{"rendered":"

Reports<\/strong><\/p>\n\n\n\n

(2021) The Arctic as a food-producing region, Renewable Economies in the Arctic<\/em>. David Natcher, Ingrid Kvalvik, \u00d3lafur Reykdal, Kristin Hansen, Florent Govaerts, Silje Elde, Bj\u00f8rg Helen N\u00f8stvold, Rune R\u00f8dbotten, Sigridur Dalmannsdottir, Hilde Halland, Eivind Uleberg, J\u00f3n \u00c1rnason, P\u00e1ll Gunnar P\u00e1lsson, Rakel Halld\u00f3rsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Gunnar \u00de\u00f3r\u00f0arson , \u00de\u00f3ra Valsd\u00f3ttir.<\/p>\n\n\n\n

(2020) Utilization and nutritional value of Icelandic poultry meat. \u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson. Mat\u00eds Report 07-20.<\/p>\n\n\n\n

(2018) Nofima report series. The Arctic as a Food Producing Region. Phase 1: Current status in five Arctic countries. Contributors: Elde, Silje; Kvalvik, Ingrid; N\u00f8stvold, Bj\u00f8rg Helen; R\u00f8dbotten, Rune; Dalmannsdottir, Sigridur; Halland, Hilde; Uleberg, Eivind; Reykdal, \u00d3lafur; \u00c1rnason, J\u00f3n; P\u00e1lsson, P\u00e1ll Gunnar; Halld\u00f3rsd\u00f3ttir, Rakel; Hilmarsson, \u00d3li \u00de\u00f3r; \u00de\u00f3r\u00f0arson, Gunnar; Valsd\u00f3ttir, \u00de\u00f3ra; Knudsen, Rebekka; Natcher, David; Sidorova, Daria<\/p>\n\n\n\n

(2019) Measurements of the characteristics of foal meat. Eva Margr\u00e9t J\u00f3nud\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Kolbr\u00fan Sveinsd\u00f3ttir. Mat\u00eds report 09-19.<\/p>\n\n\n\n

(2019) Nutritional value of goat products - Meat and milk. \u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, Svanhildur Hauksd\u00f3ttir. Mat\u00eds Report 01-19.<\/p>\n\n\n\n

(2017) Innovation small producers - Nordbio. \u00de\u00f3ra Valsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, \u00d3lafur Reykdal, Gu\u00f0j\u00f3n \u00deorkelsson, Bj\u00f6rn Vi\u00f0ar A\u00f0albj\u00f6rnsson. Mat\u00eds Report 15-17.<\/p>\n\n\n\n

(2014) Spring in the air. Lilja Magn\u00fasd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, Arnlj\u00f3tur Bjarki Bergsson. Mat\u00eds Report 35-14)<\/p>\n\n\n\n

(2014) Production and marketing of "S\u00e6tfiskur" \/ Production and marketing of "S\u00e6tfiskur". \u00d3li \u00de\u00f3r Hilmarsson, Gunnar \u00de\u00f3r\u00f0arson. Mat\u00eds Report 20-14.<\/p>\n\n\n\n

Articles \/ Books<\/strong><\/p>\n\n\n\n

(2019) From mountain to quality food<\/a>. \u00d3li \u00de\u00f3r Hilmarsson, Ey\u00fe\u00f3r Einarsson.<\/p>\n\n\n\n

(2019) Smoked lamb<\/a>, professional guidelines. \u00d3li \u00de\u00f3r Hilmarsson. <\/p>\n\n\n\n

(2019) Goat and sheep milking<\/a>. Guidelines on good practice and internal control of goat and sheep milking by small producers. \u00d3li \u00de\u00f3r Hilmarsson.<\/p>\n\n\n\n

(2015) The fish book<\/a>. Information provider about Icelandic fish. \u00d3li \u00de\u00f3r Hilmarsson, \u00de\u00f3ra Valsd\u00f3ttir, \u00d3lafur Reykdal and Gunn\u00fe\u00f3runn Einarsd\u00f3ttir.<\/p>\n\n\n\n

(2012) The meat book<\/a>. Information service on Icelandic meat. \u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n \u00deorkelsson, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir.<\/p>\n\n\n\n

Newspaper articles<\/strong><\/p>\n\n\n\n

(2018) The Reykjav\u00edk 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\/<\/a><\/p>\n\n\n\n

(2019) B\u00e6ndabla\u00f0i\u00f0. A booklet that promotes better lamb products. https:\/\/www.bbl.is\/frettir\/baeklingur-sem-studlar-ad-betri-lambakjotsafurdum<\/a><\/p>\n\n\n\n

(2014) Vi\u00f0skiptabla\u00f0i\u00f0. The first handicraft slaughterhouse. https:\/\/www.vb.is\/frettir\/fyrsta-handverksslaturhusid\/106858\/?q=%C3%9E%C3%B3r<\/a><\/p>\n\n\n\n

Speeches at conferences and seminars<\/strong><\/p>\n\n\n\n

(2021) Annual General Meeting of the Icelandic Goat Breeding Association. Introduction of a new regulation on home slaughter.<\/p>\n\n\n\n

(2019) Open professional council meeting of sheep breeding. From mountain to quality food - \u00d3li \u00de\u00f3r Hilmarsson, Mat\u00eds and Ey\u00fe\u00f3r Einarsson, RML. https:\/\/www.rml.is\/is\/starfsemi\/frettir\/opinn-fagradsfundur-fagfundur-saudfjarraektarinnar-dagskra<\/a><\/p>\n\n\n\n

(2019) Home processing in Dalarna. A meeting in \u00c1rblikur in Dalarna where home-made products will be discussed. \u00d3lafur Sveinsson, \u00d3li \u00de\u00f3r Hilmarsson, Erlendur Bj\u00f6rnsson, P\u00e1ll Kr. P\u00e1lsson, Hl\u00e9d\u00eds Sveinsd\u00f3ttir, \u00deorgr\u00edmur Einar Gu\u00f0bjartsson.<\/p>\n\n\n\n

(2018) BFB's Annual General Meeting held at Brj\u00e1nsl\u00e6kur. Presentation of Mat\u00eds webinars at matis.online<\/p>\n\n\n\n

(2016) Meeting on home food processing, held in the hall of BHS Bl\u00f6ndu\u00f3s. \u00d3li \u00de\u00f3r Hilmarsson, an expert at Mat\u00eds, gives a talk on what is needed for home processing of food, licensing issues, processes and more.<\/p>\n\n\n\n

Education<\/strong><\/p>\n\n\n\n

(2015) The food pantry at Laugar course. Internal control in food processing, Home processing of food, What is needed? Course in processing and profitability calculation of lamb. https:\/\/www.langanesbyggd.is\/is\/stjornsysla\/frettir\/matarskemman-a-laugum-og-thekkingarnet-thingeyinga-auglysa<\/a><\/p>\n\n\n\n

Bibliography \/ Publications<\/h3>\n\n\n\n

2013:<\/strong><\/p>\n\n\n\n

Vigf\u00fas \u00c1sbj\u00f6rnsson, \u00d3li \u00de\u00f3r Hilmarsson, Ingunn J\u00f3nsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, Gu\u00f0mundur Stef\u00e1nsson. Filleting capelin for developing marinated anchovies \/ Filleting capelin for developing marinated anchovies. Mat\u00eds Report 29-13, 19 p. Closed report. Report summary<\/a>.<\/p>\n\n\n\n

2011:<\/strong><\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, \u00c1g\u00fast Andr\u00e9sson, \u00d3li \u00de\u00f3r Hilmarsson, \u00c1sbj\u00f6rn J\u00f3nsson, \u00d3lafur Reykdal. Value from by-products of slaughter and meat processing. Report for the year 2009. Mat\u00eds report 32-11, 16 p. Closed report. Report summary<\/a>.<\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir, Patricia Hamaguchi, \u00d3li \u00de\u00f3r Hilmarsson, Irek Klonowzki, H\u00f6r\u00f0ur G. Kristinsson. Surimi seafood from byproducts containing omega-3 fatty acids. Presentation: 41st<\/sup> WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n \u00deorkelsson, Dav\u00ed\u00f0 Freyr J\u00f3nsson, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir. Preliminary study on the processing and marketing of Icelandic crabs \/ Crab; fishing, processing and marketing. Preliminary study. Mat\u00eds Report 03-11, 5 p. Report summary<\/a>.<\/p>\n\n\n\n

2010:<\/strong><\/p>\n\n\n\n

\u00de\u00f3ra Valsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n \u00deorkelsson. Air-dried lamb. Final report \/ Air dried lamb meat. Final report. Mat\u00eds Report 19-10<\/a>, 17 p.<\/p>\n\n\n\n

\u00de\u00f3ra Valsd\u00f3ttir, J\u00f3n Haukur Arnarson, \u00d3li \u00de\u00f3r Hilmarsson, Hlynur Stef\u00e1nsson. 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. Mat\u00eds Report 10-10<\/a>, 11 s.<\/p>\n\n\n\n

\u00de\u00f3ra Valsd\u00f3ttir, J\u00f3n Haukur Arnarson, \u00d3li \u00de\u00f3r 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. Mat\u00eds report 09-10<\/a>, 22 p.<\/p>\n\n\n\n

\u00de\u00f3ra Valsd\u00f3ttir, J\u00f3n Haukur Arnarson, \u00d3li \u00de\u00f3r Hilmarsson, Hlynur Stef\u00e1nsson. Reform of the food value chain. Product process mapping and product management. \/ Improvements in the food value chain. Mapping of product process and logistics. Mat\u00eds Report 08-10<\/a>, 29. p.<\/p>\n\n\n\n

\u00de\u00f3ra Valsd\u00f3ttir, Hlynur Stef\u00e1nsson, Emil B. Karlsson, \u00d3li \u00de\u00f3r Hilmarsson, Einar Karl \u00de\u00f3rhallsson, J\u00f3n Haukur Arnarson, Sveinn Margeirsson, Ragnhei\u00f0ur H\u00e9\u00f0insd\u00f3ttir. Reform of the food value chain. Summary. \/ Improvements in the food value chain. Roundup. Mat\u00eds Report 07-10<\/a>, 24 s.<\/p>\n\n\n\n

\u00d3lafur Reykdal and \u00d3li \u00de\u00f3r Hilmarsson. Sour food: Loyalty and possibilities<\/a>. B\u00e6ndabla\u00f0i\u00f0, 11 February 2010, p. 21.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, \u00d3li \u00de\u00f3r Hilmarsson, \u00de\u00f3ra Valsd\u00f3ttir. Dried lamb.<\/a> Agricultural Research Council 2010, 7, p. 82-86.<\/p>\n\n\n\n

\u00c1g\u00fast Andersen, \u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n \u00deorkelsson. Value from by-products in slaughter and meat processing<\/a>. Agricultural Research Council 2010, 7, p. 87-91.<\/p>\n\n\n\n

R\u00f3sa J\u00f3nsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n \u00deorkelsson. Taste and pastures<\/a>. Agricultural Research Council 2010, 7, p. 92-99.<\/p>\n\n\n\n

2009:<\/strong><\/p>\n\n\n\n

R\u00f3sa J\u00f3nsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0j\u00f3n \u00deorkelsson. Taste and pastures. Mat\u00eds Report 45-09, 11 p. Closed report. Report summary<\/a>.<\/p>\n\n\n\n

Gu\u00f0mundur Hei\u00f0ar Gunnarsson and \u00d3li \u00de\u00f3r Hilmarsson.Pull processing of pork from an ecological farm \/ Porkmeat products from an ecological farm.<\/em> Mat\u00eds Report 44-09. 21 s. Closed report. Report summary.<\/a><\/p>\n\n\n\n

G. Thorkelsson, R. Jonsdottir, OTHilmarsson, A. Olafsdottir and E. Martinsdottir. 2009. The influence of grazing time on Angelica archangelica<\/em> 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.<\/a><\/p>\n\n\n\n

A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, Gunn\u00fe\u00f3runn Einarsd\u00f3ttir, Kolbr\u00fan Sveinsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, Emil\u00eda Martinsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson. Product development of healthier processed meat products. Mat\u00eds Report 25-09, 111 p. Report summary<\/a>.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, R\u00f3sa J\u00f3nsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir and \u00d3li \u00de\u00f3r Hilmarsson. Grazing on Angelica archangelica and flavor of lamb meat \/ Grazing on Angelica archangelica and flavor of lamb meat. Mat\u00eds Report 20-09<\/a>, 36 p.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, R\u00f3sa J\u00f3nsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Sigr\u00ed\u00f0ur J\u00f3hannesd\u00f3ttir, Halla Stein\u00f3lfsd\u00f3ttir, Gu\u00f0mundur G\u00edslason. Is there a different taste of lamb meat than lamb meat on a regular pasture ?. Agricultural Research Council 2009. Read the article<\/a>.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, \u00d3li \u00de\u00f3r Hilmarsson, \u00c1sbj\u00f6rn J\u00f3nsson 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<\/a>.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, R\u00f3sa J\u00f3nsd\u00f3ttir, A\u00f0alhei\u00f0ur \u00d3lafsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson, Sigr\u00ed\u00f0ur J\u00f3hannesd\u00f3ttir, Halla Stein\u00f3lfsd\u00f3ttir, Gu\u00f0mundur G\u00edslason. 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<\/a>.<\/p>\n\n\n\n

Valur Nor\u00f0ri Gunnlaugsson, \u00d3li \u00de\u00f3r Hilmarsson, \u00c1sbj\u00f6rn J\u00f3nsson, Gu\u00f0j\u00f3n \u00deorkelsson. 2009. Assessment of lamb slaughter and lamb chilling in autumn 2008<\/a>. Mat\u00eds Report 05-09, 30 p.<\/p>\n\n\n\n

Stef\u00e1n Vilhj\u00e1lmsson, \u00d3li \u00de\u00f3r Hilmarsson took the photos and took care of the image processing. Grooming of carcasses - mutton<\/a>. MAST 2009, 22 p.<\/p>\n\n\n\n

2007:<\/strong>
Bj\u00f6rn Margeirsson. 2008. Comparison of tank insulation with experiments and heat transfer models. Mat\u00eds report 09-08, 15 p. Closed report.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, Stef\u00e1n Vilhj\u00e1lmsson. Results of measurements of the meat content of pork. Mat\u00eds Report 18- 07<\/a>, 7 p.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson. Evaluation of mutton assessment. Mat\u00eds report 03-07<\/a>, 55 p.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson, Valur Nor\u00f0ri Gunnlaugsson. Effect of chilling on lamb tenderloin. Mat\u00eds report 01-07<\/a>, 12 p.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson, Valur Nor\u00f0ri Gunnlaugsson. Effect of chilling on lamb tenderloin. Agricultural Research Council 2007: 421.<\/p>\n\n\n\n

Hannes Hafsteinsson, \u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson. Hypertension in meat processing. Agricultural Research Council 2007: 497.<\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n Atli Au\u00f0unsson. Iodine in agricultural products Agricultural Research Council 2007: 516.<\/p>\n\n\n\n

2006:<\/strong>
\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson. Acidity in lamb, Matra 05:06<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson. Professional competition for meat craftsmen. Matv\u00eds bla\u00f0i\u00f0, professional magazine 1st issue. 11. \u00e1rg. 2006<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson. Proportion of meat and fat in dilkasklrokkur, Fr\u00e6\u00f0a\u00feing landb\u00fana\u00f0arins 2006: 257.<\/p>\n\n\n\n

\u00d3lafur Reykdal, \u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0j\u00f3n Atli Au\u00f0unsson. Iodine, selenium and mercury in meat, milk and eggs. Matra 06:03<\/p>\n\n\n\n

2005:<\/strong>
\u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0mundur Gu\u00f0mundsson. S\u00farmatur, handbook for farmers, 250-253.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson, Acidity in Icelandic lamb. Agricultural Research Council 2005: 283.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson, Evaluation of mutton evaluation. Agricultural Research Council 2005: 287.<\/p>\n\n\n\n

Stef\u00e1n Vilhj\u00e1lmsson, \u00d3li \u00de\u00f3r Hilmarsson, Summary of quality assessment of mutton 2004. Fr\u00e6\u00f0a\u00feing landb\u00fana\u00f0arins 2005: 440.<\/p>\n\n\n\n

Magn\u00fas Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson. Use of electrical stimulation to shorten the slaughter process and increase the fatness of beef, Matra 05:05.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, Stef\u00e1n Vilhj\u00e1lmsson. Comparison of evaluation systems for beef. Report to the National Association of Cow Farmers.<\/p>\n\n\n\n

2004:
<\/strong>\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson, Evaluation of mutton evaluation. Agricultural Research Council 2004: 236.<\/p>\n\n\n\n

Magn\u00fas Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson, The effect of pickling on the quality of sourdough. Agricultural Research Council 2004: 331.<\/p>\n\n\n\n

Stef\u00e1n Vilhj\u00e1lmsson, \u00d3li \u00de\u00f3r Hilmarsson, Valur Nor\u00f0ri Gunnlaugsson, Summary of quality assessment of mutton. Agricultural Research Council 2004: 363<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0mundur Gu\u00f0mundsson, Stef\u00e1n Vilhj\u00e1lmsson. Measurements of meat ratio in pork carcasses, Matra 04:08.<\/p>\n\n\n\n

2003:<\/strong>
Birna Baldursd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, Jarle Reiersen, J\u00f3hannes sveinbj\u00f6rnsson, Magn\u00fas Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson, R\u00f3sa J\u00f3nsd\u00f3ttir, Sigur\u00f0ur \u00d6rn Hanson, Torfi j\u00f3hannesson. Treatment of slaughter animals and meat quality. Web site.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r hilmarsson, \u00c1sbj\u00f6rn J\u00f3nsson. Food Smoking, Farmers' Handbook, 258-262.<\/p>\n\n\n\n

Stef\u00e1n Vilhj\u00e1lmsson, \u00d3li \u00de\u00f3r Hilmarsson, Summary of quality assessment of dilka meat. Ministerial Conference 2003: 223.<\/p>\n\n\n\n

Magn\u00fas Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson, Drying of mutton. Ministerial Conference 2003: 226.<\/p>\n\n\n\n

Magn\u00fas Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson, A simple way to increase the fatness of Icelandic beef. Ministerial Conference 2003: 229.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, J\u00f3n\u00edna Ragnarsd\u00f3ttir, Gu\u00f0mundur \u00d6rn Arnarson, \u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0r\u00fan Anna Finnbogad\u00f3ttir, Utilization of seal meat for human consumption. Ministerial Conference 2003: 233.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, \u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0mundur \u00d6rn 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.
Magn\u00fas Gu\u00f0mundsson and \u00d3li \u00de\u00f3r Hilmarsson. Meat project Matra. Matra 4 Newsletter (1).<\/p>\n\n\n\n

2002:<\/strong>
Magn\u00fas Gu\u00f0mundsson and \u00d3li \u00de\u00f3r Hilmarsson. Dryness of mutton. Matra 02:12, 10 p.<\/p>\n\n\n\n

Magn\u00fas Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson, \u00c1sbj\u00f6rn J\u00f3nsson, Gu\u00f0mundur \u00d6rn Arnarson, J\u00f3n\u00edna Ragnarsd\u00f3ttir and Valur N. Gunnlaugsson. A simple way to increase the fatness of Icelandic beef. Matra 02:10, 16 p.<\/p>\n\n\n\n

\u00c1sbj\u00f6rn J\u00f3nsson, J\u00f3n\u00edna Ragnarsd\u00f3ttir, Gu\u00f0mundur \u00d6rn Arnarson, \u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0r\u00fan Anna Finnbogad\u00f3ttir. Utilization of seal meat for human consumption. Final report. Matra 02:11, 9 p.<\/p>\n\n\n\n

Magn\u00fas Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson, Frankl\u00edn Georgsson, Au\u00f0unn Hermannsson and Sigurgeir H\u00f6skuldsson. The effect of acidification on the quality of acidity. Annual report. Matra 02:13, 6 p.<\/p>\n\n\n\n

Magn\u00fas Gu\u00f0mundsson and \u00d3li \u00de\u00f3r Hilmarsson. Food pickling - The effect of different pickling on the quality of sour food. Ministerial Conference 2002: 319-321.<\/p>\n\n\n\n

Gu\u00f0mundur \u00d6rn Arnarson, \u00d3li \u00de\u00f3r Hilmarsson and Margr\u00e9t S. Sigur\u00f0ard\u00f3ttir. Microscopic structure of wine sausage - Effect of fat content and aging time. Matra 02:04, 23 p.<\/p>\n\n\n\n

Gu\u00f0mundur \u00d6rn Arnarson, \u00d3li \u00de\u00f3r Hilmarsson and Margr\u00e9t S. Sigur\u00f0ard\u00f3ttir. Miniature construction of wine sausage - Processing process in 19 steps. Matra 02:03, 45 p.<\/p>\n\n\n\n

Gu\u00f0mundur \u00d6rn Arnarson, \u00d3li \u00de\u00f3r Hilmarsson, Margr\u00e9t S. Sigur\u00f0ard\u00f3ttir, Gu\u00f0mundur R. J\u00f3nsson, T\u00f3mas Philip R\u00fanarsson and Halld\u00f3r P\u00e1lsson. How does the microscopic structure of wine sausage come about? Ministerial Conference 2002: 322.<\/p>\n\n\n\n

2001:<\/strong>
Gu\u00f0mundur Gu\u00f0mundsson and \u00d3li \u00de\u00f3r Hilmarsson. Marinating lamb. (Booklet in A5 format). Matra 01:11, 21 p.<\/p>\n\n\n\n

Gu\u00f0mundur Gu\u00f0mundsson, \u00d3li \u00de\u00f3r Hilmarsson, Sof\u00eda J\u00f3hannsd\u00f3ttir and Bergr\u00f3s Ingad\u00f3ttir. Marinated lamb. Matra 01:12, 16 p.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0mundur Gu\u00f0mundsson, Leifur \u00de\u00f3rsson and N\u00edels Hjaltason. Shredded mutton. Closed report. Matra 01:04, 5 bls.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0mundur Gu\u00f0mundsson and Sigmundur Hrei\u00f0arsson. Beef stew - Production of dried beef. Closed report. Matra 01:01, 8 p.<\/p>\n\n\n\n

Birna Baldursd\u00f3ttir, Emma Ey\u00fe\u00f3rsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, Helga Lilja P\u00e1lsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson and R\u00f3sa J\u00f3nsd\u00f3ttir. Water resistance of pork. Ministerial Conference 2001: 265-268.<\/p>\n\n\n\n

Valur N. Gunnlaugsson, \u00d3li \u00de\u00f3r Hilmarsson and \u00c1sbj\u00f6rn J\u00f3nsson. Chicken processing - Chicken utilization and product evaluation. Matra 01:26, 33 p.<\/p>\n\n\n\n

2000:<\/strong>
Gu\u00f0mundur Gu\u00f0mundsson and \u00d3li \u00de\u00f3r Hilmarsson. Quality meat products based on hygiene and minimization of additives - Quality standards. Closed report. Matra 00:08, 24 p.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, \u00deyr\u00ed Valdimarsd\u00f3ttir and \u00d3li \u00de\u00f3r Hilmarsson. Aries experiments. Ministerial Conference 2000: 266-269.<\/p>\n\n\n\n

Stefan Sch. Thorsteinsson, Gu\u00f0j\u00f3n \u00deorkelsson and \u00d3li \u00de\u00f3r Hilmarsson. European project on lamb. II - Carcass size and autopsies. Ministerial Conference 2000: 231-236.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, \u00de\u00f3roddur Sveinsson, \u00c1sbj\u00f6rn J\u00f3nsson, Elsa D\u00f6gg Gunnarsd\u00f3ttir, Svava Liv Edgarsd\u00f3ttir and Hannes Hafsteinsson. Comparison of Icelandic, Angus x Icelandic and Limos\u00edn x Icelandic cattle. II. Meat and meat quality. Ministerial Conference 2000: 196-205.<\/p>\n\n\n\n

\u00deyr\u00ed Valdimarsd\u00f3ttir, Sof\u00eda J\u00f3hannsd\u00f3ttir, \u00d3li \u00de\u00f3r Hilmarsson & Gu\u00f0j\u00f3n \u00deorkelsson. European project on lamb. III - Sensory evaluation and consumer attitudes. Ministerial Conference 2000: 237-246.<\/p>\n\n\n\n

1999:<\/strong>
Gu\u00f0mundur \u00d6rn Arnarson, \u00d3li \u00de\u00f3r Hilmarsson and \u00d3lafur Reykdal. Production of sodium-deficient foods. Matra 99:07, 44 p.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson. Specifications of deboning horsemeat for the European market. Worked for meat producers, 8 p.<\/p>\n\n\n\n

\u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n \u00deorkelsson and \u00d3lafur Unnarsson. Lamb - Quality categories, sales categories, utilization. Mutton Market Council, 35 pages. Polygraph.<\/p>\n\n\n\n

1998:<\/strong>
\u00deyr\u00ed Valdimarsd\u00f3ttir, Stef\u00e1n Sch.Thorsteinsson, \u00d3li \u00de\u00f3r Hilmarsson, \u00d3lafur Unnarsson, R\u00f3sa J\u00f3nsd\u00f3ttir and Gu\u00f0j\u00f3n \u00deorkelsson. Sensory evaluation of meat from autumn-fed rams and geldings. Final report to RANN\u00cdS, 15 pages.<\/p>\n\n\n\n

1996:<\/strong>
\u00d3li \u00de\u00f3r Hilmarsson and Gu\u00f0j\u00f3n \u00deorkelsson. Lamb for ovens in stores. Report to the Sheepmeat Market Council. 8 p.<\/p>\n\n\n\n

1994:<\/strong>
Gu\u00f0j\u00f3n \u00deorkelsson and \u00d3li \u00de\u00f3r Hilmarsson. The Icelandic Meat Book - A handbook for meat buyers. Reykjav\u00edk, Agricultural Information Service, 85 pages.<\/p>\n\n\n\n

1993:<\/strong>
Gu\u00f0j\u00f3n \u00deorkelsson, \u00d3lafur Reykdal and \u00d3li \u00de\u00f3r 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.<\/p>\n\n\n\n

1992:<\/strong>
Ragnhei\u00f0ur H\u00e9\u00f0insd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson and \u00d3li \u00de\u00f3r Hilmarsson. Utilization of large dilka carcasses. Report to the National Association of Sheep Farmers, 15 pages.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, Ragnhei\u00f0ur H\u00e9\u00f0insd\u00f3ttir and \u00d3li \u00de\u00f3r Hilmarsson. Market for fresh and unfrozen dilka meat. Report to the Collaborative Group on Lamb Meat, September, 43 pages.<\/p>\n\n\n\n

1988:
<\/strong>Sigurgeir \u00deorgeirsson, Report on fat in dilka meat. Yearbook of Agriculture 1988: 214-249. (In addition to Sigurgeir, \u00d3li \u00de\u00f3r Hilmarsson, Gu\u00f0j\u00f3n \u00deorkelsson, Stef\u00e1n Sch. Thorsteinsson, Ragnhei\u00f0ur H\u00e9\u00f0insd\u00f3ttir, Gr\u00edmur \u00d3lafsson and N\u00edels R. Gu\u00f0mundsson worked on the project).
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