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:

Sceletium Alkaloids: A New Holistic Approach to Stress Relief On-Demand Webinar

As the popularity of the natural mood-enhancing properties of sceletium alkaloids increases, the volume of products containing these compounds will increase, and therefore also the need for robust and selective methods for determining the concentration of alkaloids within these products. Watch our webinar about an innovative HPLC-DAD method for the determination of sceletium alkaloids in powders, capsule fills, and tablets. Originally Aired May 15, 2025

Keywords: Webinar Supplements Botanicals Ingredients ID & Purity

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

The Science Behind a HPTLC Test On-Demand Webinar

Ensuring high-quality ingredients and finished botanical products requires a precise and reliable analytical method. This webinar introduces a fundamental approach to botanical analysis: High Performance Thin Layer Chromatography (HPTLC), a powerful tool for maintaining accuracy and consistency in botanical raw materials and final formulations. Originally Aired on April 21, 2025

Keywords: Webinar Botanicals Ingredients ID & Purity

Case Study: Olive Oil Phenolics

Olive growers need to accurately measure polyphenol concentrations in their raw products for downstream processing. Watch our case study video below to learn how Eurofins effectively analyzed both the complex matrix of raw olives and the simpler matrix of olive-based refined products.

Keywords: Video Case Study Ingredients Olive Oil Food Authenticity ID & Purity

Pesticide Testing Considerations: A Guide for QA and Food Safety Managers

Pesticide testing is a vital part of maintaining the safety, quality, and regulatory compliance of food products. For QA and food safety managers, understanding the right time to test for pesticides and how to navigate the complex regulatory landscape is crucial for keeping consumers safe and avoiding costly compliance issues. Click to read our guide on pesticide testing to learn more.

Keywords: Blog Contaminants Food Ingredients Supplements

When Should Monograph Tests Be Used for Raw Materials—and Why?

When it comes to raw material testing, choosing the right method isn't just a box to check. It's the foundation of your quality control program. So, when should monograph tests be used? And why do they matter? Read our blog to learn more.

Keywords: Blog Ingredients Supplements ID & Purity

What Tariffs May Mean for Food Fraud: Strategies for Prevention and Detection

Discover how increasing tariffs on agricultural commodities may heighten the risk of food fraud within global supply chains and explore key strategies to safeguard product integrity.

Keywords: Blog Ingredients Authenticity Adulteration

From Grove to Table: Analyzing Key Polyphenols in Olives and Olive-Based Products

The polyphenols found in olives are partially responsible for the many recognized pharmacological properties of olive-based products, such as their antioxidant, antiviral, and immune-modulating effects. This paper briefly discusses the analytical methods developed and offered by Eurofins Craft Technologies (ECT), designed to quantify several polyphenols found in both raw olives and refined olive products.

Keywords: Research Olive Oil Ingredients

Eurofins Craft Technologies Offers Advanced Phenolic Testing Method to Support the Growing Market for High-Phenolic Olive Oil Products

February 17, 2025 – In response to increasing global demand for high-phenolic olive oils, Eurofins Craft Technologies Inc. has developed an innovative method for quantifying Valuable Olive Polyphenols (VOPs) in olive oil, olive leaf extracts, and other olive-derived products. Read more about the new method and applications for olive oil products.

Keywords: News Nutritional Olive Oil Ingredients

Validation of BACGene Salmonella Assay for the Detection of Salmonella in Spice Matrices

Spices are known to have antimicrobial and PCR inhibitory components. This research validates the performance of the BACGene Salmonella spp. realtime PCR assay for detection of Salmonella in seven spice matrices and an additional nine spices via matrix verification.

Keywords: Scientific Research Pathogen Detection Spices Ingredients Salmonella BACGene

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