In this work the influence of the non‐traditional canning method, based on a decreased thermosterilization intensity (15–70 min/121°C) combined with ionizing radiation (0,5–9.5 kGy), upon retention of vitamin B6 contained in model samples of pork in its own juice, being stored for a short time (41 days) at a temperature of 20 °C ± 2 °C is studied. In the experiment, a uniform, central, composite plan of the experiment ROUCE‐KOP which belongs to the group of surface‐response methods (RSM — Response Surface Methodology) [1] was employed.