Beyer, Erin

Assistant Professor/Extension Specialist
256 Weber
Manhattan, KS 66506
832-276-3350
erbeyer@ksu.edu

Area(s) of Specialization

Fresh Meat Quality and Cooked Meat Color

Education

B.S. Texas Tech University, 2017
M.S. Texas Tech University, 2019
Ph.D. Kansas State University, 2023

Brief Bio

Dr. Erin Beyer, originally from Brookshire, Texas, earned her B.S. and M.S. from Texas Tech University. During this time, she was heavily involved in meat judging, and meat science quiz bowl as a student and as a coach. She participated in vast research and outreach projects in Lubbock, TX, New Zealand, Australia, and Malawi. Her thesis research focused on evaluating the effect of different protein sources on functional brain connectivity.

After completing her M.S., Erin worked for H-E-B Food Retailers, where she developed new private label products for their Own Brand department. However, Erin knew her dream was to work in academia, so she left H-E-B to pursue a Ph.D. in Animal Science from Kansas State University. She evaluated the impacts of cooking and freezing on the palatability of beef steaks while being heavily involved with undergraduate programs such as meat judging, meat science quiz bowl, and meat animal evaluation. After graduating, she became an Assistant Professor of Meat Science at North Dakota State University. While at NDSU, she oversaw the meat judging program, taught a multitude of classes, and represented meat science in extension programs. Throughout her career at NDSU, Erin continued her research of understanding the impact of freezing and cooking on palatability and the intrinsic properties of beef steaks.

Erin returned to K-State in July 2024 as an Assistant Professor in Sustainable Fresh Meat Industry with a 60% extension and 40% research role. She is passionate about sharing meat science with youth and the general public. Her outreach efforts aim to provide resources for producers, extension agents, small meat processors, and industry leaders. Her research continues to focus on meat palatability, cooked meat color and the factors affecting its stability.

Outside of her professional work, Erin enjoys running, climbing mountains, and spending time with her corgis and family.