{"id":29267,"date":"2017-02-01T15:08:00","date_gmt":"2017-02-01T15:08:00","guid":{"rendered":"http:\/\/dev.matis.is\/?p=29267"},"modified":"2021-01-25T08:22:38","modified_gmt":"2021-01-25T08:22:38","slug":"kjotbokin","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/handbaekur\/kjotbokin\/","title":{"rendered":"The meat book"},"content":{"rendered":"

Icelandic the meat book<\/a> came on the market in 1994 and has been in use to this day in meat processing plants, slaughterhouses, schools and all those who handle meat and meat products. Much progress has been made in the field and it is therefore timely to republish such a book. Here it is in a new guise, where new technology makes it possible to present information about meat and meat products in a much more efficient and varied way than was previously possible in a printed book.<\/h4>\n\n\n\n

This one electronic version of the book shown here<\/a> is open to everyone for free use, however, it should be noted that the source is information from the book used in any other publication. The book is stored in such a way that it can be printed in its entirety, selected chapters or individual pages and prepared as part of its promotional material, however, so that each individual page is marked with the source and its content is unchangeable.<\/p>\n\n\n\n

The meat book is structured so that it is divided into the following sections: lamb, beef, pork, horse meat, poultry and a glossary. In each section of meat there is a detailed description of the species in question, starting with bone building then the name of the muscle with numbers and then the carcass is broken down, pictures of most muscles, they are named and explained where they come from and how they are taken.<\/p>\n\n\n\n

The pages contain links to various additional materials, such as nutritional content, size and weight of pieces, meat food, production information and also access to educational material from previous research on the type of meat in question. There are also links to recipes and a unique demonstration of deboning.<\/p>\n\n\n\n

The authors of the book are Gu\u00f0j\u00f3n \u00deorkelsson, a food scientist, and \u00d3li \u00de\u00f3r Hilmarsson, a meat industry master (employees of Mat\u00eds ohf). Mat\u00eds ohf is responsible for this publication with the loyal support of agricultural associations, the Agricultural University of Iceland and the Agricultural Productivity Fund.<\/p>","protected":false},"excerpt":{"rendered":"

The Icelandic meat book was launched in 1994 and has been in use to this day in meat processing plants, slaughterhouses, schools and all those who handle meat and meat products.<\/p>","protected":false},"author":1,"featured_media":34169,"comment_status":"closed","ping_status":"open","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1974],"tags":[],"class_list":["post-29267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-handbaekur"],"acf":[],"yoast_head":"\nKj\u00f6tb\u00f3kin - 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