Abstract: In this study, the effects of different low-temperature vacuum cooking temperatures and times on the selenium content and product quality of selenium-enriched pork were investigated, and 60, 70, 80 and 90 ℃ as well as 30, 60, 90 and 120 min were selected for the treatment of selenium-enriched pork. The changes of selenium content, bioavailability, textural characteristics and cooking loss of selenium-enriched pork under different heat treatment conditions were analyzed and compared. The results showed that the lowest loss of selenium and the highest bioavailability of the product were observed in low-temperature vacuum cooking at 70 ℃ for 60 min. Compared with the control group, the low temperature treatment improved the texture characteristics of Se-rich pork after processing, the springiness and cohesiveness were significantly increased, and the cooking loss was reduced by 23.88% (P<0.05). In contrast, prolonged cooking at high temperatures increased cooking losses and led to the loss of some volatile selenium in selenium-enriched pork, significantly reduced selenium bioavailability and loss of surface luster (P<0.05), which adversely affected the antioxidant activity and quality of selenium-enriched pork products. Therefore, low-temperature short-time vacuum steaming reduced the loss of selenium in selenium-enriched pork and improved the product quality.