Meat+Poultry Magazine Meat Perspectives

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

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *