In 2011, Kerri Gehring and Jeff Savell began writing a column for Meat+Poultry Magazine called “Meat Perspectives.” The initial columns have addressed food safety and HACCP issues, whereas more recent columns have focused on broader meat quality topics.
Meat Perspective articles
Harris, K. B., and J. W. Savell. 2011. Knowing limitations: HACCP alone is not a food safety silver bullet. Meat+Poultry. Vol. 57, Iss. 8, pp. 40 & 42, August 2011. [Link to online issue]
Harris, K. B., and J. W. Savell. 2012. Reassessing HACCP: Ongoing evaluation of prerequisite programs should be a priority. Meat+Poultry. Vol. 58, Iss. 2, pp. 72 & 74, February 2012. [Link to online issue]
Harris, K. B., and J. W. Savell. 2012. Higher learning: HACCP training evolves with the times. Meat+Poultry. Vol. 58, Iss. 5, pp. 48 & 50-51, May 2012. [Link to online issue]
Harris, K. B., and J. W. Savell. 2012. Averting problems: Focusing on deviations to develop appropriate corrective actions. Meat+Poultry. Vol. 58, Iss. 10, pp. 52 & 54-55, October 2012. [Link to online issue]
Harris, K. B., and J. W. Savell. 2013. HACCP and more: Hazard analysis is the tip of the iceberg when developing and maintaining food-safety programs. Meat+Poultry. Vol. 59, Iss. 6, pp. 69-72, June 2013. [Link to online issue]
Gehring, K. B., and J. W. Savell. 2014. Reaching critical limits: It’s crucial to understand all principles of HACCP when establishing plans. Meat+Poultry. Vol. 60, Iss. 10, 50-52, October 2014. [Link to online issue]
Website links
Harris, K. B., and J. W. Savell. 2011. HACCP alone is not a food safety silver bullet. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/5651-haccp-alone-is-not-a-food-safety-silver-bullet
Harris, K. B., and J. W. Savell. 2011. Knowing limitations. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/5825-knowing-limitations
Harris, K. B., and J. W. Savell. 2012. Reassessing HACCP. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/6938-reassessing-haccp
Harris, K. B., and J. W. Savell. 2012. Higher learning. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/7232-higher-learning
Savell, J. W., and K. B. Harris. 2012. Averting problems. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/6143-averting-problems
Harris, K. B., and J. W. Savell. 2013. HACCP and more. Kansas City, Missouri, Kansas City, Missouri. https://www.meatpoultry.com/articles/8204-haccp-and-more
Savell, J. W., and K. B. Gehring. 2014. Reaching critical limits. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/19026-reaching-critical-limits
Savell, J., and K. Gehring. 2018. Aging at home. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/17939-aging-at-home
Savell, J. W., and K. B. Gehring. 2018. Dry-aged beef revival. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/19412-dry-aged-beef-revival
Savell, J. W., and K. B. Gehring. 2018. The Top 4 lessons learned at Camp Brisket. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/18355-the-top-4-lessons-learned-at-camp-brisket
Savell, J. W., and K. B. Gehring. 2018. Investigating dark cutters. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/20129-investigating-dark-cutters
Gehring, K. B., and J. W. Savell. 2019. Meat Perspectives: Beef instrument grading. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/20694-meat-perspectives-beef-instrument-grading
Gehring, K. B., and J. W. Savell. 2019. Meat Perspectives: The emergence of a new favorite rib. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/21544-meat-perspectives-the-emergence-of-a-new-favorite-rib
Savell, J. W., and K. B. Gehring. 2019. Meat Perspectives: Demystifying soft bellies. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/21126-meat-perspectives-demystifying-soft-bellies
Savell, J. W., and K. B. Gehring. 2019. Meat Perspectives: Balancing act. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/21910-meat-perspectives-balancing-act
Savell, J. W., and K. B. Gehring. 2019. Meat Perspectives: The science behind the color. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/22381-meat-perspectives-the-science-behind-the-color
Gehring, K. B., and J. W. Savell. 2020. Meat Perspectives: Here today, gone tomorrow. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/22870-meat-perspectives-here-today-gone-tomorrow
Gehring, K. B., and J. W. Savell. 2020. Meat Perspectives: Behind the burn. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/23410-meat-perspectives-behind-the-burn
Savell, J. W., and K. B. Gehring. 2020. Meat Perspectives: Ground beef basics. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/23800-meat-perspectivesground-beef-basics
Savell, J. W., and K. B. Gehring. 2021. Meat Perspectives: The evoluation of pork quality. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/24402-meat-perspectives-the-evolution-of-pork-quality