P.R. Sheard

7.0k total citations · 2 hit papers
28 papers, 5.5k citations indexed

About

P.R. Sheard is a scholar working on Animal Science and Zoology, Nutrition and Dietetics and Food Science. According to data from OpenAlex, P.R. Sheard has authored 28 papers receiving a total of 5.5k indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Animal Science and Zoology, 11 papers in Nutrition and Dietetics and 11 papers in Food Science. Recurrent topics in P.R. Sheard's work include Meat and Animal Product Quality (20 papers), Animal Nutrition and Physiology (15 papers) and Food composition and properties (4 papers). P.R. Sheard is often cited by papers focused on Meat and Animal Product Quality (20 papers), Animal Nutrition and Physiology (15 papers) and Food composition and properties (4 papers). P.R. Sheard collaborates with scholars based in United Kingdom, Ghana and Pakistan. P.R. Sheard's co-authors include J.D. Wood, R.I. Richardson, M. Enser, G.R. Nute, A.V. Fisher, FM Whittington, S.I. Hughes, M.M. Campo, Eleni Kasapidou and Byoungchul Gill and has published in prestigious journals such as Meat Science, Proceedings of The Nutrition Society and International Journal of Food Science & Technology.

In The Last Decade

P.R. Sheard

27 papers receiving 5.2k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

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

2007 2.0k citations J.D. Wood, M. Enser et al. Meat Science profile →
Effects of fatty acids on meat quality: a review

2003 1.9k citations J.D. Wood, R.I. Richardson et al. Meat Science profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
P.R. Sheard United Kingdom	18	4.5k	1.1k	923	832	798	28	5.5k
A.V. Fisher United Kingdom	17	4.0k 0.9×	907 0.8×	600 0.7×	662 0.8×	960 1.2×	40	4.8k
J.L. Aalhus Canada	39	4.2k 0.9×	1.3k 1.2×	792 0.9×	917 1.1×	1.0k 1.3×	216	5.9k
G.R. Nute United Kingdom	34	7.0k 1.6×	1.4k 1.3×	1.3k 1.4×	1.1k 1.3×	1.3k 1.7×	89	8.3k
F. K. McKeith United States	52	7.5k 1.7×	684 0.6×	2.2k 2.4×	1.0k 1.2×	689 0.9×	257	8.9k
S.I. Hughes United Kingdom	13	2.8k 0.6×	588 0.5×	537 0.6×	495 0.6×	538 0.7×	18	3.4k
M.M. Campo Spain	43	6.4k 1.4×	992 0.9×	1.9k 2.0×	909 1.1×	1.2k 1.5×	133	7.6k
Susana P. Alves Portugal	35	2.4k 0.5×	1.1k 1.0×	427 0.5×	619 0.7×	1.5k 1.9×	169	4.2k
M. Enser United Kingdom	42	8.5k 1.9×	2.7k 2.5×	1.4k 1.5×	1.5k 1.9×	2.3k 2.9×	114	11.1k
R. W. Purchas New Zealand	35	2.4k 0.5×	322 0.3×	517 0.6×	441 0.5×	1.2k 1.5×	116	3.8k
Melvin C. Hunt United States	44	7.1k 1.6×	885 0.8×	2.5k 2.8×	1.1k 1.4×	340 0.4×	189	8.1k

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 of co-authors of P.R. Sheard

This figure shows the co-authorship network connecting the top 25 collaborators of P.R. Sheard. A scholar is included among the top collaborators of P.R. Sheard based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with P.R. Sheard. P.R. Sheard is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Sheard, P.R., S.I. Hughes, & Muhammad Hayat Jaspal. (2012). 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. 53(1). 57–65. 12 indexed citations

Sheard, P.R., et al.. (2009). Eating quality of UK-style sausages varying in price, meat content, fat level and salt content. Meat Science. 85(1). 40–46. 6 indexed citations

Wood, J.D., M. Enser, A.V. Fisher, et al.. (2007). Fat deposition, fatty acid composition and meat quality: A review. Meat Science. 78(4). 343–358. 2027 indexed citations breakdown →

Wood, J.D., et al.. (2007). A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition. Meat Science. 78(3). 176–184. 64 indexed citations

Teye, G. A., P.R. Sheard, FM Whittington, et al.. (2006). Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science. 73(1). 157–165. 213 indexed citations

Teye, G. A., J.D. Wood, FM Whittington, A. H. Stewart, & P.R. Sheard. (2006). 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. 73(1). 166–177. 31 indexed citations

Sheard, P.R., et al.. (2004). Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Science. 68(2). 305–311. 101 indexed citations

Wood, J.D., R.I. Richardson, G.R. Nute, et al.. (2003). Effects of fatty acids on meat quality: a review. Meat Science. 66(1). 21–32. 1874 indexed citations breakdown →

Sheard, P.R., et al.. (2001). Factors affecting the composition and amount of ‘white exudate’ from cooked bacon. Meat Science. 59(4). 423–435. 3 indexed citations

10.

Enser, M., R.I. Richardson, J.D. Wood, Byoungchul Gill, & P.R. Sheard. (2000). Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science. 55(2). 201–212. 216 indexed citations

11.

Sheard, P.R., M. Enser, J.D. Wood, et al.. (2000). Shelf life and quality of pork and pork products with raised n-3 PUFA. Meat Science. 55(2). 213–221. 145 indexed citations

12.

Fisher, A.V., et al.. (2000). Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture. Meat Science. 56(2). 127–132. 18 indexed citations

13.

Wood, J.D., M. Enser, A.V. Fisher, et al.. (1999). Manipulating meat quality and composition. Proceedings of The Nutrition Society. 58(2). 363–370. 351 indexed citations

14.

Sheard, P.R., G.R. Nute, R.I. Richardson, A.M. Perry, & Addison A. Taylor. (1999). Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking. Meat Science. 51(4). 371–376. 90 indexed citations

15.

Sheard, P.R., et al.. (1998). The effect of cooking on the chemical composition of meat products with special reference to fat loss. Meat Science. 49(2). 175–191. 62 indexed citations

16.

Sheard, P.R., J.D. Wood, G.R. Nute, & Rita Ball. (1998). 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. 49(2). 193–204. 19 indexed citations

17.

Sheard, P.R., et al.. (1990). Particle Characteristics of Flake-Cut Meat. Digital Commons - USU (Utah State University). 9(1). 6. 2 indexed citations

18.

Sheard, P.R., et al.. (1990). 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. 25(6). 643–656. 15 indexed citations

19.

Sheard, P.R., D.A. Ledward, & John R. Mitchell. (1987). Post‐denaturational exothermic transition in soya isolate. International Journal of Food Science & Technology. 22(2). 139–143. 8 indexed citations

20.

Sheard, P.R., et al.. (1986). Macromolecular changes associated with the heat treatment of soya isolate. International Journal of Food Science & Technology. 21(1). 55–60. 35 indexed citations

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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