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:

The Foundation of Quality: Risk Management for Dietary Supplements

Effective risk assessment is essential for ensuring dietary supplement safety, regulatory compliance, and brand integrity. Learn how to protect quality and consumer trust.

Keywords: Blog Supplements Ingredients Contaminants

Botanical Reference Materials: A Critical Guide for Supplement Quality and Regulatory Compliance

Discover the crucial role of botanical reference materials (BRMs) in supplement quality and regulatory compliance. Learn how BRMs help ensure product integrity and support industry standards.

Keywords: Blog Botanicals ID & Purity

Elevating Creatine Supplement Safety: Ensuring Compliance, Quality, and Safety

Creatine is one of the most extensively studied and widely used ingredients in sports nutrition, prized for its well-documented ability to enhance strength, increase lean muscle mass, and improve performance during high-intensity, short-duration exercise. Learn about its benefits, biological role, and the importance of rigorous testing for quality and compliance.

Keywords: Blog Nutritional Supplements

Unlocking the Science of A1 & A2 Protein Testing

With rising demand for A2-type dairy, precise A1/A2 testing is essential. Eurofins' advanced LCMS technology ensures product integrity and consumer confidence in a transparent food supply chain. Learn about the structure of A1/A2 and the importance of testing.

Keywords: Blog Nutritional Dairy Beverages Food

Ensuring Drug Quality: An Overview of 21 CFR Parts 210 & 211

The Food and Drug Administration (FDA) monitors drug manufacturers' compliance with its current Good Manufacturing Practice (cGMP) regulations in order to ensure the quality of drug products. These regulations are designed to assure products are safe for use and contain the ingredients, strengths, and efficacies of claims made by the product. Learn what tests your OTC products need to be compliant.

Keywords: Blog OTC Shelf Life & Stability ID & Purity Authenticity

Balancing Taste and Wellness: Strategies for Sodium Reduction in Food Innovation

Discover how to reduce sodium without sacrificing taste or functionality in food and beverage products. This white paper explores formulation strategies, technical insights, and best practices for achieving sodium reduction while maintaining consumer appeal.

Keywords: Blog Product Development Food National Food Lab

Navigating Dietary Fiber Testing in Pet Food: How to Choose the Right Method for Your Product

The Pet Food Label Modernization (PFLM) initiative is reshaping industry standards, making dietary fiber a required metric. Learn how this change impacts pet food formulations, testing methods, and nutritional transparency.

Keywords: Blog Pet Nutritional

Process Authority: FAQ and Answers

The Eurofins team of process authorities routinely provides expert guidance to food manufacturers to prepare microbiologically safe products. In this service, we encounter many questions that span across a variety of food products and manufacturing processes. Here we list and will continue to compile the most common questions and answers asked of a process authority and the responses. Use this information as a guide in your scheduled process or as you work through the formulation and development of your new food product. You may also use this as a tool to submit your own questions for a process authority!

Keywords: Blog Microbiology AdvancedFoodMicrobiology

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

Adulteration in Botanicals: A Growing Concern for Purity and Safety

The botanical industry’s unprecedented surge in popularity brings exciting possibilities, but it also invites a serious challenge: adulteration. This blog explains how to identify adulterated botanicals and the role of third-party testing in protecting consumer health and trust.

Keywords: Blog Botanicals ID & Purity Authenticity

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