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 · 281 citations

Animal Physiology, Nutrition, Fatty Acid Composition +14

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 · 269 citations

Nutrition, Body Composition, Food Composition +11

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

Pork Products, Nutrition, Meat Packaging +11

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 · 131 citations

Food Chemistry, Bicarbonate Marinade Solutions, Cooked Pork Loin +2

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

Food Chemistry, Animal Nutrition, Food Biophysics +3