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:

Alicyclobacillus. What Is It and Is Your Product at Risk?

Alicyclobacillus is a non-pathogenic spoilage bacteria that silently sours fruit juice products. With the ability to survive commercial pasteurization, Alicyclobacillus causes unpleasant odors in food products that make the products undesirable to consumers. Is your product at risk?

Keywords: Blog Microbiology Food Beverages

Case Study: Gas Formation in Bottled Juice

Foreign materials in products can be dangerous to consumers and damage a brand's reputation. At Eurofins, our team of experts is equipped to identify the cause of contamination and help come up with the ideal solution for you. The case study outlines our approach to identifying the source of microbial contamination in bottled juice, and how we work with clients to prevent future issues.

Keywords: Case Study Special Investigations Microbiology Beverages

Foreign Material and Off-Odor and Flavor Testing

Foreign materials and off-odor or off-flavors in a product may result in loss of consumer trust or a damaged brand reputation. In the worst cases, these issues can be dangerous. The first step in eliminating foreign material and off-odor or off-flavor risk is understanding the sources of contamination, including packaging and production issues and chemical and microbial contamination. This blog explains the benefits of foreign material, off-odor, and off-flavor analysis, the sources of contamination, and the tests available for testing.

Keywords: Blog Contaminants Food Beverages Special Investigations

VIDEO: Food Fraud

Food fraud is a widespread and worldwide problem. Watch this video to learn more about which products are most frequently impacted, and how it can impact your business.

Keywords: Video Authenticity Food Beverages Ingredients Botanicals Supplements

Q&A: Off-Odor and Off-Flavor webinar

We recently hosted a webinar titled "GC-MS Techniques for Troubleshooting Off-Flavor, Off-Odor, and Flavor Scalping in Foods and Beverages Webinar." This Q&A with Dr. Jamie Willems provides a deeper look in to common questions associated with GC-MS, contaminant detection, and out capabilities at Eurofins.

Keywords: Blog Contaminants Food Special Investigations Beverages

Food Dye Testing White Paper

Natural and synthetic food dyes are used in almost all industries. Understanding the potential for dye adulteration is critical to knowing how and why products are affected. Furthermore, testing with a third-party lab can lead to standardized product coloration and reliable ingredient claims. This White Paper introduces the types of food dyes, the benefits of testing, types of tests, and considerations for choosing a third-party lab.

Keywords: Scientific Research Authenticity Food Beverages Supplements Ingredients OTC

Something off? GC-MS testing for off-odor and off-flavor analysis

When a product doesn't taste or smell right, it is a good indicator of contamination or packaging and processing issues. GCMS analysis is reliable method for finding the cause of off-odor or flavor and getting your products back to normal! This infographic provides an overview and a case study of how GCMS is used for off-odor and flavor analysis.

Keywords: Infographic Contaminants Food Beverages Special Investigations

Press Release: Eurofins Expands Phytochemical Capabilities with New Phenolic Acid Method for Food and Supplements

August 5, 2022, Eurofins Craft Technologies’ newly validated phenolic method will initially offer 16 analytes and will continue to expand based on market demands. The new offering covers the following hydroxybenzoic, cinnamic, and hydroxycinnamic acids. Read the full press release to learn more.

Keywords: News Food Beverages Supplements ID & Purity

Webinar: Part 1: Off-Flavor, Off-Odor, and Flavor Scalping in Foods and Beverages

Learn about frequent causes of off-flavor, off-odor, and flavor scalping in packaged foods, beverages, and pet food products, including analytical techniques ranging from GCMS to ICP to LCMSMS for troubleshooting and detection, with a focus on SPME-GC-MS analysis. Learn how improper product packaging, production, or transportation issues can cause your product to be recalled. Factors that can negatively impact flavor and aroma. The analytical techniques range from GCMS to ICP to LCMSMS for troubleshooting and detection.

Keywords: Webinar Special Investigations Contaminants Food Beverages

Are Your Products at Risk for Food Fraud?

Food fraud can result in serious public health consequences and damage to your brand's reputation. Learn about products at risk for food fraud and steps you can take to protect your company.

Keywords: Infographic Authenticity ID & Purity Botanicals Supplements Food Beverages Ingredients Meat

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