Fifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn-soy based diets containing either 62, 131, or 209 ppm iron. After slaughter, the Iongissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen-permeable bags for 12 days at 4°C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or a-tocopherol. NH1 and TBARS increased continuously during storage while a-tocopherol decreased. NH1 and TBARS were higher in cooked pork from pigs fed high-iron diets. Liver iron correlated with muscle iron (p