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AV Fisher
Researcher at University of Bristol
Publications - 46
Citations - 6874
AV Fisher is an academic researcher from University of Bristol. The author has contributed to research in topics: Polyunsaturated fatty acid & Scottish Blackface. The author has an hindex of 23, co-authored 46 publications receiving 6247 citations.
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Journal ArticleDOI
Effects of fatty acids on meat quality: a review
J. D. Wood,R. I. Richardson,G.R. Nute,AV Fisher,María del Mar Campo,E. Kasapidou,P.R. Sheard,MB Enser +7 more
TL;DR: Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA.
Journal ArticleDOI
Fat deposition, fatty acid composition and meat quality: A review
J. D. Wood,MB Enser,AV Fisher,G.R. Nute,P.R. Sheard,R. I. Richardson,SI Hughes,F. M. Whittington +7 more
TL;DR: It is shown that a major factor is the total amount of fat and that phospholipid, where 18:2n-6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases.
Journal ArticleDOI
Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle
TL;DR: Despite the implied modification to rumen metabolism, lipid source did not affect feed intake, growth rate, cold carcass weight or carcass fatness, but carcass conformation score was higher on fish oil treatments (P<0·05), but total muscle fatty acid content was not different between treatments and ranged from 3·5–4·3 % of tissue weight.
Journal ArticleDOI
Manipulating meat quality and composition.
TL;DR: Although this increase led to greater oxidative breakdown of lipids during storage and the generation of large quantities of lipid-derived volatile compounds during cooking, there were no deleterious effects on odour or flavour.
Journal ArticleDOI
Fatty acid composition and eating quality of lamb types derived from four diverse breed production systems
AV Fisher,M. Enser,R. I. Richardson,J. D. Wood,G.R. Nute,E. Kurt,Liam A. Sinclair,R. G. Wilkinson +7 more
TL;DR: It is confirmed that forage-fed lamb is preferred by UK taste panellists and a specific breed effect on the quality of meat from lambs raised on forage is identified, suggesting that possibilities exist for the production of meat with specific quality characteristics.