Another research group reports finding no differences. Research done at UNL shows that beef strips cooked by stir-frying were significantly browner in color, and more characteristic in flavor than those cooked by broiling or microwaving. Pork strips cooked by stir-frying were significantly browner in color, more tender, and more juicy than those cooked by broiling or microwaving. The broiled and microwaved beef and pork strips were similar in color, flavor, tenderness, and juiciness. Retention of vitamins and minerals is much higher when meats are cooked by some methods as opposed to others.
Minerals are quite stable during cooking.
Vitamins, minerals, and fat are present in the drip and if the drip is consumed, these become available for absorption. Drip may be consumed as au jus or made into gravy but probably should be eaten in moderation as it does contain fat. Most people need to decrease their fat intakes. Some people let the drip cool and remove some of the fat before serving as au jus or gravy. This does decrease some of the fat-soluble vitamins.