Effects of Corn and Conjugated Linoleic Acid (CLA) on the Storage and Shelf Life of Fresh Pork
Purdue University 1999 Swine Research Report. Conjugated linoleic acid (CLA) has been demonstrated to have anticarcinogenic effects in a number of laboratory tests. Such effects have been attributed to the antioxidant properties of CLA. Because the quality of fresh pork is affected by oxidation, the purpose of this trial was to determine whether CLA, as a component of pork, would enhance the storage and shelf life of fresh pork.