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:

Food Startup Roadmap: The 7 Stages from Idea to Product Launch Infographic

Bringing food and beverage ideas to market takes more than creativity—it demands technical expertise, strategic planning, and cross-functional collaboration. This roadmap infographic highlights the seven stages from idea to product launch.

Keywords: Infographic Product Development Food Beverage Supplements

Understanding Protein Analysis for Label Claims and Characterization On-Demand Webinar

Listen to our webinar covering general and specific methods for protein measurement, especially for protein claims in foods, beverages, and dietary supplements. Dan Berg, Senior Analytical Services Manager for Eurofins Food Chemistry Testing, share how to use analytical data to establish and verify label claims, protein quality, % Daily Value from PDCAAS, and protein characterization. Originally Aired on April 30, 2025

Keywords: Webinar Nutritional Food Beverage Supplements Plant-Based

Considerations in Testing for Residual Solvents

In the dietary supplement and ingredient industry, guaranteeing the safety and quality of products is essential. One important part of quality control is the testing for residual solvents—volatile chemicals used during manufacturing that can pose health risks if not adequately removed. Click to read our blog on considerations in testing for residual solvents.

Keywords: Blog Supplements Food Beverage Ingredients Contaminants

TTB's Proposed Changes: Alcohol Labels to Feature Content, Allergen, and Nutrition Details

Two Notices of Proposed Rulemaking (NPRMs) were published on January 17th, 2025 regarding labeling of alcoholic beverages regulated by the federal Alcohol and Tobacco Tax and Trade Bureau (TTB) under the Federal Alcohol Administration Act. Check out our infographic to learn about the proposed rules' components and exemptions.

Keywords: Infographic Nutritional Allergens Beverages

Advancing Food Safety with LC-MS Sulfite Detection

Compendial methods used for detecting sulfur dioxide and sulfites are prone to challenges, including false positives in sulfur-rich matrices. Eurofins Food Chemistry Testing Madison, Inc. offers a solution. Click to read about the innovative LC-MS method for determining sulfur dioxide and sulfites in food products.

Keywords: Blog Food Beverages Supplements Infant Formula Contaminants

From Spark to Shelf: The Real Roadmap to Launching a Food or Beverage Product

Innovative ideas are common. Successfully launched products are not. Bringing a food or beverage concept to market involves far more than creativity. Our roadmap outlines the seven key stages required to take a product from initial idea to successful commercial launch—along with the risks, requirements, and technical checkpoints involved at each step. Click to read our guide for food startup and growth-stage brands.

Keywords: Blog Product Development Food Beverage Supplements

Processing Shelf-Stable Beverages: Best Practices for Safety and Quality

The demand for shelf-stable beverages continues to grow across categories, from juices and ready-to-drink teas to dairy-based and plant-based protein drinks. However, ensuring both safety and product integrity requires a clear understanding of processing methods, particularly as they relate to high-acid vs. low-acid beverages. This white paper outlines best practices for processing high-acid and low-acid beverages, common formulation challenges, and key factors for ensuring a safe, high-quality final product.

Keywords: Blog. Beverages Dairy

Pilot Scale and Small Batch Production: Ensuring Success in Product Development

Pilot-scale and small-batch production play a critical role in food, beverage, and dietary supplement development. These early stage runs allow companies to fine-tune formulations, troubleshoot production challenges, and test market viability before full-scale commercialization. However, without proper planning, pilot production can lead to costly setbacks. This paper outlines key considerations—including food safety, quality control, production troubleshooting, and packaging—to ensure your pilot runs set the stage for a successful market launch.

Keywords: Blog Food Beverage Supplements National Food Lab

Low- and Non-Alcoholic Beers: The Role of a Process Authority and Testing Considerations

The demand for low- and non-alcoholic beverages is booming, driven by evolving consumer preferences for healthier, more mindful drinking options. But behind this innovation lies a complex challenge: without alcohol’s natural antimicrobial properties, these beverages face a higher risk of spoilage and contamination. Ensuring product safety, shelf stability, and regulatory compliance requires more than careful brewing—it calls for the expertise of a qualified process authority. Here is a look at the key risks, essential testing protocols, and proven strategies to keep your low- and no-alcohol products safe, high-quality, and market-ready.

Keywords: Blog AdvancedFoodMicrobiology Microbiology Beverages MKimber

New Developments in Low Lactose Analysis

The FDA’s guidance to control the amount of lactose in food and supplements states lactose must not be present, so manufacturers are dependent upon the level of detection for analytical methods. Eurofins Food Chemistry Testing Madison, Inc. has recently optimized our High-Performance Anion Exchange Chromatography method for low lactose determination to improve upon the accuracy and specificity obtained across a variety of different product types when quantifying at low concentrations.

Keywords: White Paper Infant Formula Beverages Special Investigations

<< < 1 2 3 4 5 6 7 8 9 10 11 > >>