{"id":49478,"date":"2023-03-06T13:31:01","date_gmt":"2023-03-06T13:31:01","guid":{"rendered":"https:\/\/matis.is\/?p=49478"},"modified":"2023-03-06T13:31:05","modified_gmt":"2023-03-06T13:31:05","slug":"greining-a-naeringargildi-og-nytingarhlutfalli-lambakjots","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/greining-a-naeringargildi-og-nytingarhlutfalli-lambakjots\/","title":{"rendered":"Analysis of the nutritional value and utilization rate of lamb meat"},"content":{"rendered":"

Similar to The farmer's newspaper<\/a> reported in its latest issue that Mat\u00eds is now working on accurately analyzing the nutritional value and utilization ratio of lamb meat and lamb carcass by-products. <\/h4>\n\n\n\n

Measurements of nutrients are carried out on meat, offal and organs. The focus is on the measurements of protein and fat, which determine the energy value, but measurements of water, the total amount of minerals and selected vitamins and minerals are also carried out.<\/p>\n\n\n\n

The project is extensive and provides invaluable information on the nutritional value of each individual piece of meat. With new data, it will be possible to improve cost and margin calculations during processing and product price estimation.<\/p>\n\n\n\n

Read the full articles, here<\/a>. <\/p>\n\n\n\n

Find out more about the project here:<\/p>\n\n\n\n

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Discection yields and nutrient value of Icelandic lamb meat and organs<\/a><\/blockquote>