The aim of the present study was to determine cooking losses in selected types of pork meat (neck, loin, shoulder, belly) during various kinds of cooking. Principal component analysis was used to investigate the general relationships between cooking losses, pH value of fresh meat, salt (%J, Warner-Bratzler 1W-B) shear force and sensory properties of meat. Pork loin samples treated with a salt level of 0 or 0.5% showed higher cooking losses and lower juiciness than samples treated with a salt level of 1.0 or 1.5%. Roasting in the convection oven seems to be the most suitable method of cooking pork, leading to the best results for the evaluation of tenderness, flavour and the lowest value of W-B.