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:

Risk Prevention and Verification of Ingredients

In this informative webinar, Eurofins SF Analytical scientists explain the considerations your company should factor in to mitigate risk and comply with applicable regulations including new analytical techniques to meet the ever-changing compendia (USP, EP, ACS, FCC/NF, JECFA, etc.)

Keywords: Webinar Ingredients ID & Purity

Eurofins SFA Now Offers New FD&C Dye Screen

Eurofins SFA is excited to now offer a new FD&C Dye Screen. The FDA approved nine artificial dye molecules for use in foods, drugs, and cosmetics (with some limitations), in addition to a variety of naturally sourced colorants.

Keywords: News SFA Food Beverages Dye Chemical Verification Ingredients Nutritional

Analytical strategies to determine the labelling accuracy and economically-motivated adulteration of “natural” dietary supplements in the marketplace: Turmeric case study

Turmeric has faced authenticity issues as instances of economic-adulterations to reduce the cost. We used carbon-14 and HPLC analyses as complementary methods to verify “all-natural” label claims of commercial dietary supplements containing turmeric ingredients.

Keywords: Case Study Supplements Botanicals Ingredients Authenticity

Eurofins SFA Now Offers New Immunoglobulins (IgG) Protein Analysis Testing

Eurofins SFA is excited to offer a new IgG protein analysis that provides improved sensitivity, better accuracy, and faster turnaround time relative to ELISA or alternative techniques offered. The analysis is performed according to AOAC 2010.01.

Keywords: News Food Dairy Ingredients Supplements Infant Formula Nutrition

Food Fraud Webinar

Food fraud, also known as economically motivated adulteration, is widespread worldwide. Food fraud involves deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, labeling, product information or false or misleading statements made about a product for economic gain. Food fraud can adversely impact consumer health, product quality, and brand reputation.

Keywords: Webinar Food Fraud Doug Marshall Food Beverages Ingredients Authenticity

Understanding Food Fraud, Food Defense, Authenticity, and Adulteration of Foods

Learn more about the similarities and differences between the terms: fraud, defense, authenticity, and adulteration when it comes to foods, ingredients, and supplements.

Keywords: Blog Authenticity ID & Purity Regulatory Botanicals Supplements Food Ingredients Meat

Good Laboratory Practices vs. Good Manufacturing Practices: What's the Difference?

Both Good Laboratory Practices (GLP) and Good Manufacturing Practices (GMP) can apply to testing needed for your raw materials and products. Learn how they apply during different phases of the product development process.

Keywords: Blog Regulatory Ingredients Supplements Animal Health OTC

Dietary Fiber – Navigating the FDA’s Definition

What really is dietary fiber according to the most recent FDA regulations? This blog will help break down the FDA’s most recent definition of fiber as well as provide examples of ingredients used in the industry today.

Keywords: Blog Nutritional Fiber Supplements Food Ingredients Prebiotics

How to Have Confidence in your Finished Product and Where to Turn When Something Goes Wrong

Your goal is to manufacture a safe product that meets the claims on your label. How are you ensuring that your finished product will do this? Proactively, or retroactively? Putting a proactive plan in place to assess ingredient safety and quality is key to producing finished products that meet all of your quality standards. Having a partnership with an accredited, independent (third-party) laboratory just in case something goes wrong is a must.

Keywords: Blog Special Investigations Supplements Food Beverages Ingredients

Industry Growth of Reduced-Sugar Products

New options for sweetening low-sugar foods have entered the market. Testing of sweetener ingredients and the finished product is key.

Keywords: Blog Potency ID & Purity Food Ingredients

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