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:

Transparency – A Growing Push in the Global Food Industry

Food and supplement industry trends show consumers’ want more transparency. Learn more about what consumers are interested in and how working with a transparent third party lab can help you build a more trustworthy brand.

Keywords: Blog Food Supplements Nutritional GMO

Best Practices for Dietary Supplements Testing

This webinar focuses on best practices for testing dietary supplements with a focus on using scientifically valid test methods. Original air date: April 25, 2022

Keywords: Webinar Dietary Supplements Nutritional

Which Science Disciplines Play a Part in Food Science

The multidisciplinary field of food science allows us to have safer, more storage-resistant, nutritious, and better-tasting food products. Gain insights into the different science disciplines that propel the field of Food Science including food chemistry, microbiology, processing, engineering, genomics, and sensory science.

Keywords: Blog Nutritional Food Science Food

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

Regulatory, Nutritional, and Analytical Challenges of Novel Animal Food Ingredients

Opportunity is rapidly growing for new feed ingredients intended to improve the well-being of both companion animals and livestock. Our webinar aims to address the unique analytical, nutritional, and regulatory challenges that accompany novel animal food ingredients.

Keywords: Webinar Nutritional Animal Health Pet

Vitamin K3 Analysis in Animal Feed by Supercritical Fluid Chromatography

This poster discusses the method development of Menadione analysis by Supercritical Fluid Chromatography.

Keywords: Scientific Research Nutritional Animal Health Vitamins

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

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

Immune Support Trends in Dietary Supplements

Dietary supplement using immune-based ingredients have significantly increased over the last few years. Learn more on which trendy ingredients are being used and how to comply with the FDA guidelines on dietary supplements and functional food products.

Keywords: Blog ID & Purity Nutritional Ingredients Supplements

Plant-Based Vitamin Sources: Challenges and Innovations

While many vitamins are traditionally sourced from animal products, plant-based vitamin sources are a growing trend. Learn more about this new trend and what this means in regard to testing your products.

Keywords: Blog Nutritional Food Supplements Ingredients Potency Vitamins

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