ABSTRACTConjugated linoleic acid (CLA) is a potential anticarcinogenic compound found in beef. The ability of antioxidants and hydrogen donors to influence CLA concentrations in ground beef during cooking (broiled, 80C) and storage was determined. Addition of food additives such as carnosine, cysteine, ascorbate, whey protein concentrate or beef plasma to ground beef did not result in any significant increases or decreases in CLA concentrations in freshly cooked beef. Additives which inhibited formation of thiobarbituric acid reactive substances in stored meat including 2.0% WPC, 0.5 and 2% beef plasma, ascorbate (0.5%) and carnosine (0.5%) were not any more effective at increasing or decreasing total CLA concentrations than additives which did not inhibit lipid oxidation during storage (0.5% WPC and 0.5% cysteine). Lack of changes in CLA in the presence of antioxidants suggests that these additives could be used to inhibit flavor deterioration of cooked beef products without decreasing CLA concentrations.