P.R. Sheard

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

M. Enser, R.I. Richardson, J.D. Wood et al. · Meat Science · 2000 · 282 citations

Agriculture, Food Science, Nutritional Sciences +15

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

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

Agriculture, Food Science, Nutritional Sciences +17

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

P.R. Sheard, M. Enser, J.D. Wood et al. · Meat Science · 2000 · 182 citations

Agriculture, Animal Sciences, Food Science +16

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

P.R. Sheard, A. Tali · Meat Science · 2004 · 132 citations

Agriculture, Animal Sciences, Food Science +14

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

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

Agriculture, Food Science, Food Engineering +9