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:

Testing that Builds Trust in Longevity Products

With innovation comes complexity and with complexity comes risk. This is why laboratory testing isn’t just a box to check. For longevity products, it’s one of the most challenging and essential parts of responsible product development.

Keywords: Blog Nutritional Botanicals Food Beverages Supplements

California's SB 646: A Landmark Law Requiring Heavy Metal Testing in Prenatal Multivitamins

California’s SB 646 represents a major advancement in prenatal supplement safety. By mandating rigorous testing and transparent reporting of heavy metal levels, the state is setting a new benchmark for protecting pregnant individuals and their developing babies.

Keywords: Blog Contaminants Supplements

Inside the Science of Vitamin B12 Testing

There are several challenges to testing Vitamin B12 (cobalamins) that create issues for analytical laboratories to accurately measure these compounds. Eurofins Supplement Testing in Madison, WI understands these challenges and has consistently strived to develop updated methodologies utilizing state-of-the-art technology to improve overall method performance.

Keywords: Blog Nutrients Food Beverages

Is Fiber the New Protein?

For years, protein has dominated food and beverage innovation. But as the market matures and consumers become more nutrition-savvy, a new question is emerging in product development conversations: Is fiber the next protein?

Keywords: Blog Nutritional Product Development Food Beverages

Why Third-Party Testing and Certification Matter More Than Ever

In today’s food and dietary supplement marketplace, trust is no longer assumed. Third-party testing and certification have become essential tools for demonstrating product safety, quality, and compliance in a credible way.

Keywords: Blog Food Supplements Ingredients

Brian’s Beef: Food Safety IS an Economic Discussion—Let's Talk STECs

Explore how expanded STEC testing impacts risk management, regulatory readiness, and economics in the beef industry. Brian McFarlane breaks down why food safety decisions—especially around the Big 6 STECs—are both scientific and financial.

Keywords: Blog Meat Produce

Too Many Snacks, Too Much Sugar, Not Enough Exercise: Childhood/Adolescent Obesity

Explore the leading causes of childhood and adolescent obesity—from ultra-processed foods and excessive sugar to sedentary lifestyles, parental influence, mental health, and governmental policy—and learn evidence-based guidance to support healthier nutrition and habits for kids.

Keywords: Blog Meat GSmith KBelk

Decoding Alcohol Terms

Over the past decade, non-alcoholic and alcohol-free beverages have experienced a steady rise in popularity. As this trend continues to gain momentum, it is essential for both producers and consumers to understand the relevant analytical requirements and labeling terminology. Read more for a simple explanation of labeling terms and the agencies that oversee alcoholic and non-alcoholic beverage labeling.

Keywords: Blog Nutritional Product Development Shelf Life Beverages

Designing Effective Validation Studies for Dried and Fermented Meat Products

Explore how to comply with FSIS guidance for ready-to-eat fermented, salt-cured, and dried products with an effective validation study balancing scientific rigor, processing expertise, and craftsmanship. This article outlines how to achieve the right balance in your validation approach and how strong, data‑driven studies ultimately enhance the safety, consistency, and reliability of dried and fermented meat products.

Keywords: Blog Meat Microbiology JScanga

Understanding Protein's Role in the Updated Dietary Guidelines for Americans

There has been a lot of talk about the Dietary Guidelines for Americans (DGA) that have been recently published. Despite being promoted as a major departure, the updated guidelines mix a few foundational changes with many recurring themes from earlier publications.

Keywords: Blog Nutritional Food Supplements Beverages

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