Ron is the Manager of UI Meat Laboratory; "Vandal Brand Meats". Vandal Brand Meats is a full service butcher shop. Locally grown, beef lamb and pork products are for resale at their 6th Street Location. Excellent Vandal Dogs, Sausage, Beef Sticks and of course you can stock up for the winter by purchasing a quarter or half beef. The students employees have a detailed understanding of meats, food safety and the meat industry and have job experience to add to their resume! Each year Ron's employees create an original recipe and produce a meat product to take to competition at the Northwest Meat Processors meetings. The 2012 group won first place in the college division for their original recipe, "Shakin, Bakin Sausage"! The UI Meat Lab is an essential element for "hands on learning" as co-instructor in AVS 263, Live Animal and Carcass Evaluation and AVS 363, Animal Production for Human Consumption.
Growth, carcass traits and meat color stability in steers finished on a potato-based vs. a corn-based ration. Thornton, K.J., M. Colle, J.A. Macumber, M.E. Doumit, R. Richard, C.W. Hunt, and G.K. Murdock, ASAS Proceedings, Indianapolis 2013
Consequences of Extended Aging on Retail Shelf-Life of Four Beef Muscles. M.J. Colle, A.R. Gray, R.N. Day, W.I. Loucks, H.A. Sutton, J.A. Nasados, A.S. Cochran, R.P. Richard and M.E. Doumit. American Meat Science Assoc., Reciprocal Meats Conference, Auburn, 2013
Consumer acceptability of beef bottom round steaks treated with calcium chloride and bromelain. J Colle, J. A. Nasados, L. C. Davis, R. N. Day, A. R. Gray, C. M. Welch, N. F. Elliott, A. S. Henderson, W. I. Loucks, H. M. Mitchell, R. P. Richard, M. E. Doumit. 2012, Proc. Reciprocal Meat Conf. 65.