Authors: Sheard, PR Taylor, AA Savage, AWJ Robinson, AM Richardson, RI Nute, GR

Citation: Pr. Sheard et al., Factors affecting the composition and amount of 'white exudate' from cooked bacon, MEAT SCI, 59(4), 2001, pp. 423-435

Authors: Fisher, AV Pouros, A Wood, JD Young-Boong, K Sheard, PR

Citation: Av. Fisher et al., Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture, MEAT SCI, 56(2), 2000, pp. 127-132

Authors: Enser, M Richardson, RI Wood, JD Gill, BP Sheard, PR

Citation: M. Enser et al., Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages, MEAT SCI, 55(2), 2000, pp. 201-212

Authors: Sheard, PR Enser, M Wood, JD Nute, GR Gill, BP Richardson, RI

Citation: Pr. Sheard et al., Shelf life and quality of pork and pork products with raised n-3 PUFA, MEAT SCI, 55(2), 2000, pp. 213-221

Authors: Sheard, PR Nute, GR Richardson, RI Perry, A Taylor, AA

Citation: Pr. Sheard et al., Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking, MEAT SCI, 51(4), 1999, pp. 371-376

Authors: Wood, JD Enser, M Fisher, AV Nute, GR Richardson, RI Sheard, PR

Citation: Jd. Wood et al., Manipulating meat quality and composition, P NUTR SOC, 58(2), 1999, pp. 363-370