The content and the retention of the antioxidant nutrients, selenium and tocopherol (vitamin E), in boneless Chefs Prime" pork loin roasts cooked by different methods to 71 and 82C internal temperatures were determined. Roasts were cooked at 163C by roasting, braising, and in an oven cooking bag. Yield, moisture, and crude fat measurements were similar for all treatments. i%e only form of vitamin E in the sample was a-tocopherol. Selenium and vitamin E content as well as true retention values were similar in pork cooked to the two intern1 temperatures by the three household methods with one exception; the selenium content was significantly higher in pork cooked in the bag and roasted than in thoseprepared by braising. Overall, the Kelenium and vitamin E content of the cooked pork was 101.8 f 0.5 pg/lOO g (X f SEM) and 0.144 f 0.006 mg a-TE/lOO g, respectively. Over half of the vitamin E but little to none of the selenium in the pork was lost during these household cooking procedures.

The retention of selected nutrients was determined in boneless Chef's PrimeTM pork loin roasts cooked by three different methods to 71 and 82C internal temperatures. Nutrients measured were those in pork that Americans frequently consume in inadequate quantities including vitamin B‐6, iron, magnesium, and zinc. Thiamin was the index nutrient. Roasts were cooked at 163C to internal temperatures of 71 and 82C by roasting, braising, and cooking in a bag. Cooking yields were similar for all treatments. Retention values for vitamin B‐6 and thiamin were significantly higher in pork cooked to 71C internal temperature than 82C. Vitamin B‐6 values were significantly higher in pork cooked in a bag than roasted, which was significantly higher than braised. Retention values for iron, magnesium, and zinc were similar for all treatments. These roasts would be considered as major sources of vitamin B‐6, thiamin, and zinc and good sources of iron.

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