Abstract
The purpose of this study was to assess the conjugated linoleic acid (CLA) content of some commercial beef cuts and dairy products. Levels of CLA ranged between 3.75 and 20.45 mg/g fat, corresponding to 2% milk and cooked ground beef. On the basis of serving size, CLA content ranged between 12.87 and 93.62 mg/portion, corresponding to cream cheese (portion of 15 g) and cooked ground beef (portion of 100 g). There was no direct relationship between CLA content and the amount of fat provided per serving size in dairy foods. This study showed the presence of significant amounts of natural CLA in beef and dairy fats in the foods analyzed. © 2012 Taylor & Francis.
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Herman-Lara, E., Santos-Blanco, V. M., Vivar-Vera, M. A., García, H. S., Ochoa-Martínez, L. A., & Martínez-Sénchez, C. E. (2012). Conjugated linoleic acid content in selected Mexican beef and dairy products. CYTA - Journal of Food, 10(1), 71–77. https://doi.org/10.1080/19476337.2011.560966
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