Gary Smith

Gary Smith, PhD

Born and raised in Caddo County, Oklahoma, Dr. Gary Smith attended universities in California, Washington and Texas. Since 1961, he has taught and conducted research at Washington State University (WSU), Texas A&M University, and Colorado State University (CSU).

From 1916 to 1975, his research focused on beef palatability (bullocks vs. steers, carcass chilling effects on tenderness, blade tenderization, electrical stimulation of carcasses, Tenderstretch®); beef shelf life (vacuum packaging for domestic and transoceanic shipments, retail case life); and USDA Feeder Cattle Grade Standards From 1975 to 1990, his research efforts included modified atmosphere packaging of beef; transoceanic shipments of variety meats; USDA Beef Quality and Yield Grade Standards; time-on-feed and beef palatability; The Hamburger Steer®; breed types and beef palatability; beef lipids and human nutrition; National Consumer Retail beef Study; and restructured beef steaks.

From 1990 to 2015, his research focused on chemical residues in US beef; National Beef Quality Audits; International Beef Quality Audit; National Market Cow and Bull Audits; injection site lesions; Conventional, Natural, and Organic Beef; feeding Vitamin E and Beef retail case life; “Multiple-Hurdle E. coli 0157:H7 decontamination systems; implementation of HACCP programs in beef packing plants; Palatability Assurance Critical Control points; controlling Salmonella and Listeria on ready-to-eat beef; Best Practices for mitigating BSE (Mad Cow Disease) risk in packing plants; traceability systems implementation; and instrument grading of beef carcasses. Dr. Smith credits his success to colleagues and graduate students (who did the hard work) and the help of cattle feeders, packers, and retailers (who allowed them to use their facilities and products).

Dr. Smith occupied the Ken and Myra Monfort Endowed Shair in Meat Science at CSU beginning in June of 1990. Previously, he served as Professor (1969-1982) and Head (1982-1990) of the Department of Animal Science at Texas A&M where he received many awards.

Outstanding Teaching Performance Award,
Honor Professor Award
College of Agriculture Teaching Award
University Distinguished Teaching award
Deputy Chancellor’s Award for Team Research

Other awards and honors include:

International Stockmen’s Hall of Fame Induction
National Cattlemen’s Foundation Vision Award
USMEF Distinguished Service Award
AMSA R.C Pollock Award
Beefmaster Breeders United, Commitment to Excellence Award
Honored Researcher of the CSU Research Foundation
ISI Thomson Scientific’s Highly Cited Researcher
Beef Magazine’s top 40 Most Influential People in the US Beef Industry
American Hereford Association Hall of Merit Induction
Meat Industry Hall of Fame Induction
AMSA Mentor Award
Cattle Feeder’s Hall of Fame Award
College of the Sequoias, California State University-Fresno and WSU Distinguished Alumni Award
Certified Angus Beef Industry Achievement Award

Below are resources from Dr. Smith:

Ensuring Consistent Quality in Plant-Based Protein Testing

Discover how a leading plant-based food company partnered with Eurofins DQCI to implement a precise calibration strategy, ensuring consistent and accurate protein testing across multiple production sites.

Keywords: Case Study Calibration Standards Food Beverages Ingredients

GRAS at a Crossroads: Inside MAHA’s Reform Agenda 

With growing scrutiny from lawmakers and public health advocates, the once-standard GRAS (Generally Recognized as Safe) process may be on the verge of a major overhaul. In this blog, we break down what GRAS really means, why the self-affirmed process has sparked concern, and how the proposed legislation could redefine the future of ingredient approval in the U.S. food system.

Keywords: Blog Nutritional Product Development Beverages Food Supplements

MAHA & The Food Industry: A New Era of Reform and Responsibility

In May, the Trump Administration released the Make Our Children Healthy Again report—commonly referred to as the MAHA Report. As a new conversation unfolds, let Eurofins help you dive into its implications for the food industry through a series of weekly posts. While the report spans a broad range of topics, our lens will remain focused on the food, beverage, and consumer goods sectors—where we continue to support companies navigating change and driving innovation. Keep reading to find out more on MAHA Report.

Keywords: Blog Nutritional Food Supplements Beverages

Creatine and Creatinine Testing in Dietary Supplements: Addressing Challenges with a Validated HPLC-UV Method On-Demand Webinar

Accurate determination of creatine and its degradation product, creatinine, in raw materials and finished products is essential for quality control and regulatory compliance. This webinar will provide an overview of best practices in HPLC creatine and creatinine testing in diverse range of products, including protein powders, pre-workout formulations, beverages, and gummies. Originally Recorded on August 8, 2025

Keywords: Webinar ID & Purity Supplements Beverages Ingredients

Clean-In-Place (CIP) Contamination Analysis On-Demand Webinar

Issues during the Clean-In-Place (CIP) process, such as insufficient rinsing, can lead to the contamination of products, resulting in quality and/or safety concerns. This on-demand webinar covers various strategies for the detection of CIP chemicals in foods, beverages, and related products. Originally Recorded on June 25, 2025

Keywords: Webinar Contaminants Special Analysis Food Beverages

Eurofins Microbiology Laboratories New England Expands Accreditation Scope to Include Alicyclobacillus (ACB) Testing

Eurofins Microbiology Laboratory (EML) New England adds Alicyclobacillus spp. testing to its ISO 17025:2017 scope of biological services. This is an expansion to their existing scope that includes routine pathogen and indicator organism testing for food, food products, beverages, environmental samples, and pet food.

Keywords: News Microbiology Beverages

Dry Matter Basis: What Is It and When It Matters

Whether you're formulating a botanical powder, validating a nutrient claim, or verifying supplier specifications, reporting on a dry matter basis ensures that decisions are grounded in reliable, standardized data. Click to read a simple explanation of dry matter basis reporting, when it matters, and why.

Keywords: Blog Nutritional ID & Purity Food Beverage Supplements Ingredients

Is Your Fortification Detectable? Navigating LOQs in Supplement and Food Testing

Fortifying foods and dietary supplements with vitamins, minerals, and bioactives has become a key strategy for innovation and value. Understanding and planning around the LOQ is vital to protecting both your product integrity and your brand credibility. Continue reading to learn how to proactively evaluate your nutrient levels against assay capabilities.

Keywords: Blog Nutritional ID & Purity Food Beverage Supplements Ingredients

Botanical Innovation: Building Better Products from the Ground Up

Botanical innovation is reshaping how companies approach sourcing, formulation, and delivery. Learn how forward-thinking brands are aligning strategy, ensuring scalability, and meeting rising consumer and regulatory demands.

Keywords: Blog Botanicals Supplements Food Beverages

Emerging Trends in Functional Beverage Development

Explore the fast-evolving world of functional beverages with insights on formulation trends, innovation challenges, and scale-up strategies from Eurofins Product Development & Innovation.

Keywords: Blog Product Development Beverages National Food Lab

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