P.R. Sheard

7.0k citations

28 papers · 5.5k indexed · 2 hit papers · h-index 18

Animal Science and Zoology top 0.02%
- Meat and Animal Product Quality 20
- Animal Nutrition and Physiology 15
- Pharmacological Effects and Assays 3
Agronomy and Crop Science top 0.5%
Nutrition and Dietetics top 0.5%
- Food composition and properties 4
- Fatty Acid Research and Health 3
Aquatic Science top 1%
Food Science top 0.5%
- Proteins in Food Systems 4
- Sensory Analysis and Statistical Methods 2
- Food Drying and Modeling 2

Co-authors: J.D. Wood R.I. Richardson M. Enser G.R. Nute A.V. Fisher FM Whittington S.I. Hughes Eleni Kasapidou
Cited by: Animal Science and Zoology Agronomy and Crop Science Nutrition and Dietetics
Journals: Meat Science (16 papers)International Journal of Food Science & Technology (8 papers)British Poultry Science (1 paper)
Partner nations: United Kingdom Ghana Pakistan

In The Last Decade

P.R. Sheard

27 papers receiving 5.2k citations

Hit Papers

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Peers

Countries citing papers authored by P.R. Sheard

Since Specialization

Citations

This map shows the geographic impact of P.R. Sheard's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by P.R. Sheard with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites P.R. Sheard more than expected).

Fields of papers citing papers by P.R. Sheard

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by P.R. Sheard. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by P.R. Sheard. The network helps show where P.R. Sheard may publish in the future.

Co-authorship network

The 25 scholars most cited alongside P.R. Sheard, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with P.R. Sheard Line = papers co-authored together P.R. Sheard links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages Meat Science ·Milind M Patil,Muhammad Hayat Jaspal,K.G. Hallett,Oscar Luis Julio Maussa,Keitaro Kojima,P.R. Sheard	2013	70
2	Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade British Poultry Science ·P.R. Sheard,S.I. Hughes,Muhammad Hayat Jaspal	2012	12
3	Eating quality of UK-style sausages varying in price, meat content, fat level and salt content Meat Science ·P.R. Sheard,Y. Mather,S.I. Hughes,Keitaro Kojima,G.R. Nute	2009	6
4	Fat deposition, fatty acid composition and meat quality: A reviewbreakdown → Meat Science ·J.D. Wood,M. Enser,A.V. Fisher,G.R. Nute,P.R. Sheard,R.I. Richardson,S.I. Hughes,FM Whittington	2007	2027
5	A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition Meat Science ·Zhao-huan,J.D. Wood,G.R. Nute,FM Whittington,S.I. Hughes,P.R. Sheard	2007	64
6	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 Meat Science ·G. A. Teye,J.D. Wood,FM Whittington,A. H. Stewart,P.R. Sheard	2006	31
7	Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality Meat Science ·G. A. Teye,P.R. Sheard,FM Whittington,G.R. Nute,A. H. Stewart,J.D. Wood	2006	213
8	Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin Meat Science ·P.R. Sheard,Hong-Di Lv	2004	101
9	Effects of fatty acids on meat quality: a reviewbreakdown → Meat Science ·J.D. Wood,R.I. Richardson,G.R. Nute,A.V. Fisher,M.M. Campo,Eleni Kasapidou,P.R. Sheard,M. Enser	2003	1874
10	Factors affecting the composition and amount of ‘white exudate’ from cooked bacon Meat Science ·P.R. Sheard,Greg Bernaski,Juliana Schneider Mesquita,A. Robinson,R.I. Richardson,G.R. Nute	2001	3
11	Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages Meat Science ·M. Enser,R.I. Richardson,J.D. Wood,Byoungchul Gill,P.R. Sheard	2000	216
12	Shelf life and quality of pork and pork products with raised n-3 PUFA Meat Science ·P.R. Sheard,M. Enser,J.D. Wood,G.R. Nute,Byoungchul Gill,R.I. Richardson	2000	145
13	Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture Meat Science ·A.V. Fisher,Gregory Henry Flash,J.D. Wood,Javier Suárez Chaves,P.R. Sheard	2000	18
14	Manipulating meat quality and composition Proceedings of The Nutrition Society ·J.D. Wood,M. Enser,A.V. Fisher,G.R. Nute,R.I. Richardson,P.R. Sheard	1999	351
15	Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking Meat Science ·P.R. Sheard,G.R. Nute,R.I. Richardson,A.M. Perry,Addison A. Taylor	1999	90
16	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 Meat Science ·P.R. Sheard,J.D. Wood,G.R. Nute,Rita Ball	1998	19
17	The effect of cooking on the chemical composition of meat products with special reference to fat loss Meat Science ·P.R. Sheard,G.R. Nute,Samuel Ridler	1998	62
18	Particle Characteristics of Flake-Cut Meat Digital Commons - USU (Utah State University) ·P.R. Sheard,S Gabrovski,Nyakno A. Essien,C. A. Voyle	1990	2
19	Influence of sodium chloride and sodium tripolyphosphate on the quality of UK‐style grillsteaks: relationship to freezing point depression International Journal of Food Science & Technology ·P.R. Sheard,Nyakno A. Essien,Brian L. Davis,Jeffrey Robinson,Michael Morley	1990	15
20	Macromolecular changes associated with the heat treatment of soya isolate International Journal of Food Science & Technology ·P.R. Sheard,PU Cui-lin,D.A. Ledward,John R. Mitchell	1986	35

About P.R. Sheard

P.R. Sheard is a scholar working on Animal Science and Zoology, Nutrition and Dietetics and Food Science, having authored 28 papers that have together received 5.5k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (20 papers), Animal Nutrition and Physiology (15 papers), Food composition and properties (4 papers), Proteins in Food Systems (4 papers), Fatty Acid Research and Health (3 papers), Pharmacological Effects and Assays (3 papers), Sensory Analysis and Statistical Methods (2 papers) and Food Drying and Modeling (2 papers). The work is most often cited by research in Animal Science and Zoology (4.5k citations), Agronomy and Crop Science (798 citations) and Nutrition and Dietetics (1.1k citations). P.R. Sheard has collaborated with scholars based in United Kingdom, Ghana and Pakistan. Frequent co-authors include J.D. Wood, R.I. Richardson, M. Enser, G.R. Nute, A.V. Fisher, FM Whittington, S.I. Hughes, Eleni Kasapidou, M.M. Campo and Byoungchul Gill. Their work appears in journals such as Meat Science, International Journal of Food Science & Technology, British Poultry Science, Proceedings of The Nutrition Society and Digital Commons - USU (Utah State University).

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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