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OSU research aims to save
ANADA 200-591, Approved by FDA The Midwest Cattleman · October 6, 2022 · P16
billions for beef industry

By Alisa Boswell-Gore research, Morgan Pfeiffer, as- meat with a high level of con-
Scientists in the Oklahoma sistant professor of animal and fidence is something Ramana-
State University Department food sciences, has been study- than and Mafi are still work-
For intramuscular and subcutaneous use of Animal and Food Scienc- ing how long it takes meat to ing toward.
in beef and non-lactating dairy cattle only. es are working hard to stop reach varying levels of discol- Ramanathan said research-
BRIEF SUMMARY (For full Prescribing the waste of billions of dollars oration and what people con- ers are continuing to look at
Information, see package insert.) of beef each year. sider too much discoloration. these protein and metabolic
INDICATIONS: Norfenicol is indicated for The U.S. beef industry loses “We’re trying to get it down levels before applying their
treatment of bovine respiratory disease $3 billion annually to meat to the hour when consum- knowledge at the production
(BRD) associated with Mannheimia ers would say they would no level by studying the biological
haemolytica, Pasteurella multocida, and discoloration. When beef is
Histophilus somni, and for the treatment of brown on the surface, it is dis- longer purchase that meat,” markers of cattle that relate to
foot rot. Also, it is indicated for control of counted in price, and extensive Pfeiffer said. these differences.
respiratory disease in cattle at high risk of Ranjith Ramanathan, an In other research, Ramana-
developing BRD associated with discoloration leads to people
M.haemolytica, P. multocida, and throwing nutritious food in the OSU meat quality associate than and his colleagues are
H. somni. trash. professor, has focused his re- trying to determine if there
CONTRAINDICATIONS: Do not use in search on a condition called are electrochemical factors
animals that have shown hypersensitivity Why does meat turn brown? dark-cutters in which beef fails that play into the discoloration
to florfenicol. Most people associate the to have a bright red color. of beef, pork, and chicken by
NOT FOR HUMAN USE. bright, cherry red color of meat Ramanathan and his re- researching the properties in
KEEP OUT OF REACH OF CHILDREN. with freshness, but brown dis- search partners asked the each of these meats that cause
Can be irritating to skin and eyes. Avoid
direct contact with skin, eyes, and coloration doesn’t mean your question of why the meat of different oxygen levels, pH
clothing. In case of accidental eye beef is bad. The discoloration some cattle has a darker color conditions and temperature.
exposure, flush with water for 15 minutes. is simply beef reacting to long-
In case of accidental skin exposure, wash when harvested by looking at In collaboration with the OSU
with soap and water. Remove term exposure to oxygen. protein and metabolite lev- Department of Chemistry,
contaminated clothing. Consult physician When oxygen attaches to els in dark cutting beef. They they are also developing elec-
if irritation persists. Accidental injection of the protein myoglobin in mus- found these levels were differ- trochemical sensors that can
this product may cause local irritation.
Consult physician immediately. The risk cles, oxymyoglobin forms and ent in darker red meat. Glyco- check antioxidant levels in
information provided here is not gives meat a bright cherry red gen levels and mitochondria, beef extracts to determine if
comprehensive. To learn more, talk about color. When oxymyoglobin con-
Norfenicol with your veterinarian. which produces energy, are the beef will turn brown more
For customer service, adverse effects tinues to be exposed to oxygen, also different in darker beef quickly.
reporting, or to obtain a copy of the MSDS it turns into metmyoglobin. compared to brighter red beef. Meanwhile, Ramanathan,
or FDA-approved package insert, call This process is called oxida-
1-866-591-5777. tion, which causes a chemical With this knowledge, pro- Mafi and Daqing Piao of
PRECAUTIONS: Not for use in animals reaction similar to apples or ducers can track whether spe- the OSU College of Engineer-
intended for breeding. Effects on bovine cific cattle will exhibit dark ing, Architecture and Technol-
reproductive performance, pregnancy, potatoes turning brown when meat or bright, red meat. ogy are attempting to develop
and lactation have not been determined. exposed to air. “Stress, heat extremes, a method to detect meat dis-
Intramuscular injection may result in local
tissue reaction which persists beyond What’s been done? changes in weather and cer- coloration internally before
28 days. This may result in trim loss at Gretchen Mafi, professor of tain management practices it reaches the surface of the
slaughter. Tissue reaction at injection can increase dark-cutting inci- meat. The two scientists and
sites other than the neck is likely to be meat science in the animal and
more severe. food sciences department, con- dents, so if you can figure out their colleagues will also study
RESIDUE WARNINGS: Animals ducted research using oxygen which cattle are more prone to the absorption and emission
intended for human consumption scavengers, small iron pouches dark cutting at a genetic level, of light within beef products
must not be slaughtered within that can be placed inside the you can put management and its association with beef
28 days of the last intramuscular practices in place to help with color change to develop stor-
treatment. Animals intended for bags used for beef retail trans-
human consumption must not be portation. The iron pouches that,” Mafi said. age strategies and other deci-
slaughtered within 33 days of sion-making tools.
subcutaneous treatment. remove oxygen, and therefore, What’s happening now?
Not approved for use in female lengthen the shelf life of the Predicting which cattle are OSU Ag Research
dairy cattle 20 months of age or meat.
older, including dry dairy cows as OSU scientists more prone to dark cutting
such use may cause drug
residues in milk and/or in calves did not invent this
born to these cows. A withdrawal method of packag-
period has not been established
in pre-ruminating calves. ing, said Mafi, but
Do not use in calves to be they have been
processed for veal. testing the method
ADVERSE REACTIONS: Inappetence, for a private com-
decreased water consumption, or pany to determine
diarrhea may occur transiently. its effectiveness. In
Manufactured by: recently complet-
Norbrook Laboratories Limited, Newry,
BT35 6PU, Co. Down, Northern Ireland. ed research, beef
The Norbrook logos and Norfenicol ® maintained its
are registered trademarks of bright, red color for
Norbrook Laboratories Limited. up to 23 days after
being packaged
with this process.
Along with the