Author

P.R. Sheard

Observed names: P R SHEARD, P Sheard, P. R. SHEARD, P. R. Sheard, P. Sheard, P.R Sheard, Peter R. Sheard, Sheard, PR

Institution: University of Bristol

Observed institutions: University of Nottingham, University of Bristol

OpenAlex ID: A5059400565

Fat deposition, fatty acid composition and meat quality: A review

2007 · J.D. Wood, M. Enser, et al. · Meat Science · 2,669

Effects of fatty acids on meat quality: a review

2003 · J.D Wood, R.I Richardson, et al. · Meat Science · 2,431

Manipulating meat quality and composition

1999 · J. D. Wood, M. Enser, et al. · Proceedings of The Nutrition Society · 430

PDF

Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages

2000 · M. Enser, R.I. Richardson, et al. · Meat Science · 281

Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

2006 · G.A. Teye, P.R. Sheard, et al. · Meat Science · 272

Shelf life and quality of pork and pork products with raised n-3 PUFA

2000 · P.R Sheard, M Enser, et al. · Meat Science · 182

Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

2004 · P.R Sheard, A Tali · Meat Science · 133

Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking

1999 · P.R Sheard, G.R Nute, et al. · Meat Science · 112

A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

2007 · K.M. Angood, J.D. Wood, et al. · Meat Science · 92

Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages

2013 · N. Asuming-Bediako, M.H. Jaspal, et al. · Meat Science · 86

The effect of cooking on the chemical composition of meat products with special reference to fat loss

1998 · P.R. Sheard, G.R. Nute, et al. · Meat Science · 76

Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages

2006 · G.A. Teye, J.D. Wood, et al. · Meat Science · 46

Macromolecular changes associated with the heat treatment of soya isolate

1986 · P. R. SHEARD, A. FELLOWS, et al. · International Journal of Food Science & Technology · 43

Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs

2005 · P.R. Sheard, G.R. Nute, et al. · Meat Science · 35

Role of carbohydrates in soya extrusion

1984 · P R SHEARD, D A LEDWARD, et al. · International Journal of Food Science & Technology · 29

Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption

1998 · P.R. Sheard, J.D. Wood, et al. · Meat Science · 28

Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture

2000 · A.V. Fisher, A. Pouros, et al. · Meat Science · 26

Extrusion behaviour of different soya isolates and the effect of particle size

1986 · P. R. SHEARD, J. R. MITCHELL, et al. · International Journal of Food Science & Technology · 24

Influence of sodium chloride and sodium tripolyphosphate on the quality of UK‐style grillsteaks: relationship to freezing point depression

1990 · P. R. SHEARD, P. D. JOLLEY, et al. · International Journal of Food Science & Technology · 19

Technical note: The effect of temperature and raw material on the size distribution of meat particles pre‐broken by grinding

1989 · P. R. SHEARD, P. D. JOLLEY, et al. · International Journal of Food Science & Technology · 17

Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade

2012 · P.R. Sheard, S.I. Hughes, et al. · British Poultry Science · 13

Processing and quality control of restructured meat

2002 · P. Sheard · Elsevier eBooks · 10

Comparison of the extrusion cooking of a soya isolate and a soya flour

1985 · P R SHEARD, J R MITCHELL, et al. · International Journal of Food Science & Technology · 10

Eating quality of UK-style sausages varying in price, meat content, fat level and salt content

2009 · P.R. Sheard, E. Hope, et al. · Meat Science · 9

Erratum to “Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin” [Meat Science 68(2) (2004) 305–311]

2005 · P.R. Sheard, A. Tali · Meat Science · 8

Works count: 51

Citation count: 7,120

H-index: 19

I10-index: 23