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:

Precision Meets Performance: Navigating the New Era of Protein Innovation

As the global appetite for high-protein and plant-based protein products continues to grow, food developers face a critical challenge: choosing the right protein ingredients that meet nutritional needs and perform well in real-world applications. Protein functionality testing is the backbone of successful innovation in this evolving space. Read more about protein testing by clicking the link.

Keywords: Blog Nutritional Food

Chlorate and Perchlorate Residues in Dietary Supplements: Why Testing Matters

Chlorates and perchlorates are chlorine-based oxyanions that have emerged as contaminants of concern in the food and dietary supplement industries. These compounds are highly soluble in water and persistent in the environment, making them difficult to eliminate once introduced into the supply chain. Continue reading to learn what you can do to test for these contaminants.

Keywords: Blog Contaminants Supplements Food

Validating Thermal Processes for Low Water Activity Foods On-Demand Webinar

Low water activity foods (LWAFs) have historically been considered low-risk for microbiological hazards because their limited “free” (unbound) water in the formulation prevents bacterial growth. However, foodborne illness outbreaks revealed that pathogens can survive for extended periods in LWAFs, even in the absence of growth. Watch now to learn what is required to validate control measures to reduce microbial risks in LWAFs. Originally Aired on June 18, 2025.

Keywords: Webinar Microbiology AdvancedFoodMicrobiology Food Pet Infant Formula Ingredients

Mallory Bolander on Trends in Nutrient Analysis

In this video, Business Unit Manager, Mallory Bolander, discusses what trends Eurofins Food Chemistry Testing Madison, Inc. is seeing across the food and dietary supplement industries and how they adapt to changing client needs.

Keywords: Video Nutritional Food Supplements

Case Study: Tackling Inconsistent Protein Claims in Poultry-Based Products

Are you finding inconsistencies with your protein and amino acids testing across suppliers? By collaborating with the Eurofins Food Chemistry Testing Madison, Inc protein experts you can gain greater control over your supply chain and restore confidence in your labeling claims. Continue reading to find out how we handle these situations.

Keywords: Case Study Nutritional Food

The Science of Vitamin Analysis in Infant Formula

From ancient remedies to modern lab techniques, the science of vitamins has come a long way. Vitamin analysis plays a key role in making sure we get the right nutrients, whether through supplements, food, or baby formula. Keep reading to find out how testing is becoming more precise and efficient.

Keywords: Blog Nutritional Infant Formula Food Supplements

Case Study: Accelerating a Purpose-Driven Joint Health Supplements Market

An entrepreneurial brand wanted to develop a shelf-stable liquid formula that could deliver proven joint-supporting ingredients in a convenient, consumer-friendly format. They turned to The National Food Lab for help to bring their concept from ideation to execution with scientific rigor and market-readiness. Keep reading to find out how we handle these situations.

Keywords: Case Study National Food Lab Product Deveopment Botanicals Supplements

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

Behind the Science Episode 2: David Legan (On-Demand Webinar)

Our "Behind the Science" series looks at food testing from the perspective of the testers and industry experts who devote their careers to it. In this episode, Eurofins Chief Scientific Officer, Dr. Doug Marshall speaks with Dr. David Legan, Director of Science for Eurofins Microbiology, Inc. Originally recorded on May 30, 2025.

Keywords: Webinar Food DMarshall

<< < 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 > >>