Dr. Gary C. Smith

Born and raised in Caddo County, Oklahoma, Gary attended universities in California, Washington, and Texas. Since 1961, he has taught and conducted research at Washington State University, Texas A&M University, and Colorado State University.

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 shelflife (vaccum packaging for domestic and transoceanic shipments, retail caselife); 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 caselife; “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.

Gary 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).