ABSTRACTThe effects of freezing rate, storage and cooking on some B‐vitamins in beef and pork roasts were studied. Meat samples frozen to an internal temperature of ‐20C in air blast at ‐30 or ‐40C (5 m/s) within 4 h or 3.3 h, respectively, had no significant (P>0.05) drip or B‐vitamin losses in the frozen‐thawed‐uncooked (FTU), frozen‐thawed‐roasted (FTR), and frozen‐roasted (FR) samples. The retention of thiamin, riboflavin, niacin and cooking losses in samples which were stored either at ‐10 or ‐25C for 30 to 90 days ranged from 58 to 63%, 73 to 79%, 83 to 87%, and 20 to 26%, respectively, in pork and 72 to 78%, 72 to 83%, 83 to 93%, and 16 to 22%, respectively, in beef. The frozen‐thawedrefrozen (FTRF) pork samples which were roasted after 30 or 90 days of frozen storage had higher B‐vitamin losses (31 to 59%) and cooking losses (42 to 63 %). The vitamins remaining in the drippings were about 3 to 14%. Also, roasting of samples from the frozen state caused increased cooking losses, reduced vitamin retention, and longer cooking time when compared with samples roasted fr