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]
Savell, J., and K. Gehring. 2018. Aging well: New thoughts on an old process. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. March 2018, pp. 86 & 88.
Savell, J., and K. Gehring. 2018. Age matters: Getting analytical with brisket. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. June 2018, pp. 46 & 48-49.
Savell, J., and K. Gehring. 2018. Investigating dark cutters: The cause and effect of an avoidable carcass condition. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. September 2018, pp. 29-30.
Gehring, K., and J. Savell. 2018. Beef instrument grading: Lessons learned from the recent National Beef Quality Audit. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. December 2018, pp. 50-51.
Savell, J., and K. Gehring. 2019. Demystifying soft bellies: The firmness of bacon can be deceptive. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. March 2019, pp. 78-81.
Savell, J., and K. Gehring. 2019. Beef rib bonus: Move over baby backs, there’s a new barbecued rib favorite in town. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. June 2019, pp. 42-43.
Savell, J., and K. Gehring. 2019. Balancing act: Achieving optimal results when chilling carcasses is an ongoing challence. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. September 2019, pp. 48-50.
Savell, J., and K. Gehring. 2019. The science behind the color: Demystifying the link between color and freshness. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. December 2019, pp. 74-76.
Gehring, K., and J. Savell. 2020. Here today, gone tomorrow: Some traditional beef cuts may disappear as a result of increasing beef carcass weights. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. March 2020, pp. 86 & 88.
Gehring, K., and J. Savell. 2020. Behind the burn: The flavor profile and appearance of barbecue are enhanced by the infusion of smoke. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. June 2020, pp. 46-48.
Gehring, K., and J. Savell. 2020. Ground beef basics. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. September 2020, pp. 50-52.
Gehring, K., and J. Savell. 2020. The evolution of pork quality. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. December 2020, pp. 46, 48-50.
Gehring, K., and J. Savell. 2021. Enduring appeal: Consumers’ appetite for bacon keeps sizzling as processors scramble to keep up with demand. Meat+Poultry: 2021 Bacon trends + technology supplement. Sosland Publishing Co., Kansas City, Missouri. March 2021, pp. 10-11.
Gehring, K., and J. Savell. 2021. Cooking low, slow and safely. Meat+Poultry. Sosland Publishing Co., Kansas City, Missouri. June 2021, pp. 38-40.
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 evolution of pork quality. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/24402-meat-perspectives-the-evolution-of-pork-quality
Gehring, K., and J. Savell. 2021. Meat Perspectives: Enduring appeal. Meat+Poultry, Sosland Publishing Company, Kansas City, Missouri. https://www.meatpoultry.com/articles/24856-meat-perspectives-enduring-appeal