Research output per year
Research output per year
Personal profile
Research interests
I am an animal scientist and my research includes many aspects of fat (adipose tissue) deposition in pigs, sheep and cattle. The aim is to understand the factors controlling the formation and deposition of fatty acids in meat and the roles of fatty acids in modifying meat quality traits such as flavour, oxidative shelf life and tissue firmness.
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Dive into the research topics where Jeff D Wood is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Research output
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Editorial: Animal-derived foods in our diets: nutrition, health and social implications
Wood, J., Giromini, C. & Givens, I., 6 Feb 2025, (E-pub ahead of print) In: Frontiers in Animal Science. 6, 3 p., 1561770.Research output: Contribution to journal › Editorial (Academic Journal) › peer-review
Open Access -
Meat composition and nutritional value
Wood, J. D., 10 Jan 2023, Lawrie's Meat Science. 9th edition.. Toldra, F. (ed.). Kidlington, OX5 1GB, UK: Woodhead Publishing Limited, p. 666-685 19 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter in a book
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Fatty acids in meat: Effects on nutritional value and meat quality
Wood, J. D. & Scollan, N., 15 Dec 2022, New Aspects of Meat Quality: From Genes to Ethics. Purslow, P. (ed.). Kidlington, OX51GB, UK: Woodhead Publishing Limited, p. 609-647 38 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter in a book
Projects
- 3 Finished
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EATING BIODIVERSITY: AN INVESTIGATION OF THE LINKS BETWEEN QUALITY FOOD PRODUCTION AND BIODIVERSITY PROTECTION
1/01/05 → 1/07/07
Project: Research
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GENETIC VARIATIONS OF MUSCLE FIBRE COMPOSITION AND MEAT QUALITY IN TRADITIONAL & MODERN PIG BREEDS
1/04/98 → 1/04/00
Project: Research