Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties

The effect of direct addition of conjugated linoleic acid (CLA) on lipid oxidation was studied. CLA and/or fat trim (4% by weight) were added to the lean trim (96%). Thiobarbituric acid reactive substances (TBARS) were determined on days 0, 3, and 7 for cooked or raw patties stored aerobically at 4 degreesC. Addition of CLA during the grinding process increased CIA isomers in both raw and cooked ground beef and decreased TBARS production (P < 0.01). CLA caused a greater reduction in TBARS over storage time in cooked patties than in raw patties (P = 0.006). The concentrations of 18:2n-6 and CLA isomers decreased with storage time. CLA increased 18:2n-6, whereas most fatty acids were decreased by the addition of CLA. CLA did not affect percentages of fat and moisture, cooking loss, or meat color (L*, a*, b*) (P > 0.60).