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 1961 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:

Choosing the Right Microbiological Method: Managing Risk in Food and Supplement Testing

Selecting the right microbiological testing method isn’t just about speed or cost. It’s about risk management, product integrity, and regulatory compliance. Click to read about the strengths and limitations of different methodologies essential to avoid false negatives, regulatory citations, or costly recalls.

Keywords: Blog Microbiology Supplements Food Beverages

Quality Testing Automation Checklist

How automated and rapid is your testing process? Review our checklist to see if your operation’s processes make you a good fit for automation through managed NIR.

Keywords: Infographic On-Site NIR QTA Food Beverages Pet Seafood

What to Do When Your Test Results Don’t Match Expectations

In the world of dietary supplements and food testing, unexpected results like failed specifications, out-of-spec (OOS) results, or surprising contaminant detections can be unsettling, but they’re not uncommon. Here’s how to navigate the process when results don’t align with expectations.

Keywords: Blog Nutritional Food Beverages Supplements

Ask the Expert: Shelf-Life Testing for Refrigerated & Frozen Foods

When it comes to refrigerated and frozen foods, shelf-life testing isn’t just about timelines, it’s about protecting your brand, your label claims, and your consumer’s experience. In this Ask the Expert feature, Sam Wiesenfeld shares insights into the most common questions clients face when designing shelf-life testing protocols for refrigerated and frozen foods.

Keywords: Blog Nutritional Shelf Life Food Beverages

Why Providing the Correct Vitamin Form Is Critical in Supplement Testing

When it comes to dietary supplement testing, one seemingly small detail can have outsized consequences: specifying the correct vitamin form. Understanding and communicating the exact vitamin form in your product is not just a technical necessity, it’s a strategic imperative in ensuring accurate results, timely reporting, and regulatory compliance.

Keywords: Blog Nutritional Food Beverages Ingredients Supplements

Case Study: Resolving Unexpected Vitamin B12 Results in Supplement Testing

A supplement manufacturer added methylcobalamin (Vitamin B12) to a product, expecting to meet label claims. However, testing revealed only ~50% of the claimed amount, triggering an out-of-spec (OOS) result. Read to learn how Eurofins Supplement Testing resolved the unexpected results.

Keywords: Case Study Nutritional Food Beverages Supplements

Non-Protein Nitrogen Infographic

Protein analysis is typically based on a Nitrogen analysis and assumed factors to calculate protein. Since proteins are not the only source of Nitrogen, Protein analysis can be falsely inflated by a variety of ingredients and other food components. Check out this infographic to learn more about non-protein nitrogen.

Keywords: Infographic Nutritional Food Beverages Supplements

Mycotoxins in Coffee and Spices: Monitoring, Testing, and Mitigation Strategies On-Demand Webinar

From the growing regions to the production and processing, mycotoxins pose a unique threat to the safety, quality, and marketability of coffee and spices. In this webinar, we expand upon the emerging mycotoxin risks, climate-driven contamination patterns, and the latest testing technologies to ensure compliance and protect your products. Originally Aired on November 12, 2025

Keywords: Webinar Contaminants Beverages Coffee Ingredients

De-Risking Food & Beverage M&A: Why Technical Diligence Matters

Explore why technical diligence is critical in food & beverage M&A. Learn how Eurofins helps private equity firms assess scalability, supply chain stability, and innovation pipelines to reduce risk and drive growth.

Keywords: Blog Product Development Product Development Food Beverages

Defining Ultra-Processed: FDA & USDA Seek Clarity on UPFs

The FDA and USDA are seeking public input to define ultra-processed foods (UPFs), aiming to shape future labeling, regulation, and consumer awareness. Learn how this RFI could impact food policy and public health.

Keywords: Blog Food Beverages Nutritional

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