Effects of conjugated linoleic acid (CLA) on physico-chemical properties of cooked pork patty were investigated for 11 days at 4 degrees. Pork patties containing 0, 1, 2, and 3% CLA were cooked at 90 degrees for 30 min. The contents of crude protein and fat did not change whereas the content of ash and water decreased as the level of CLA enhanced. Lipid oxidation as measured by thiobarbituric reactive substances of patty was inhibited by addition of CLA. CLA treatment also reduced nitrite and cholesterol content and changed fatty acid composition. Consequently, given these positive effects of CLA, it may be assumed that CLA could be used as a fat additive for value-added pork patty.