Match tier Listed
Presence Current · Arkansas
Last published 2023
Sources OpenAlex · ORCID
Refreshed 2026-10-04

E. S. Beyer

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UA Div. of Agriculture

Also affiliated: Kansas State University (2023)

1 h-index 7 pubs 1 cited

Research Areas

OverviewAI-generated summary

E. S. Beyer's research focuses on the sensory evaluation and quality attributes of meat products. Their work investigates consumer perceptions of beef palatability, considering factors such as cut type (bone-in versus boneless) and the impact of color and discoloration on purchasing decisions for ground beef. Beyer has also explored the sensory differences between conventional ground beef and plant-based alternatives when used in a hamburger application.

Recent publications include studies on myoglobin denaturation across different degrees of doneness and consumer thresholds for ground beef quality over multiple days of retail display. Beyer collaborates with researchers J. L. Vipham, K. J. Farmer, K. R. Lybarger, and L. A. Egger, all from the Arkansas Agricultural Experiment Station, with whom they have co-authored multiple publications.

Metrics

  • h-index: 1
  • Publications: 7
  • Citations: 1

Selected Publications

  • Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (2023)
    Kansas Agricultural Experiment Station Research Reports DOI OpenAlex
  • Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display (2023)
    Kansas Agricultural Experiment Station Research Reports DOI OpenAlex
  • Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously (2023)
    Kansas Agricultural Experiment Station Research Reports DOI OpenAlex
  • Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application (2023)
    Kansas Agricultural Experiment Station Research Reports DOI OpenAlex

View all publications on OpenAlex →

Collaboration Network

26 Collaborators 3 Institutions 1 Country

Top Collaborators

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