## 3 Results and Discussion
### Trace Elements Retention in Goose Meat After Thermal Treatment
\begin{tabular}{c c c c c c c c c c c c} \hline \hline  & & & \multicolumn{6}{c}{**Heat Processing**} & \multicolumn{6}{c}{**Level of Significance**} \\ \cline{4-11}
**Item** & **Meat** & **Raw** & \begin{tabular}{c} **Water** \\ **Bath** \\ **Cooling** \\ **(WBC)** \\ \end{tabular} & \begin{tabular}{c} **Oven** \\ **Conveion** \\ **(G)** \\ \end{tabular} & \
\begin{tabular}{c} **Pan** \\ **Fried** \\ **(OF)** \\ \end{tabular} & **Total** & **SEM** & \multicolumn{2}{c}{**Heat**} \\  & & & & **(WBC)** & & **(OCR)** & & **(M)** & **(M)** & **(H)** \\ \hline \multirow{3}{*}{Cr} & without skin & - & 69.3 & 96.9 & 90.2 & 95.5 & \multirow{3}{*}{88.0 x} & \multirow{3}{*}{4.52} & \multirow{3}{*}{0.000} & \multirow{3}{*}{0.014} & \multirow{3}{*}{0.000} \\  & with skin & - & 73.8 A & 32.5 & 62.7 A & & & & & \\  & Total & - & 71.5 & 64.7 B & 76.5 & 72.2 & & & & \\  & SEM & - & 4.76 & 8.92 & 5.90 & 6.83 & & & & \\ \hline \multirow{3}{*}{I} & without skin & - & 264 A & 19.8 A & 10.7 B & 8.5 B & & & & \\  & with skin & - & 73.6 A & 37.4 & 18.5 B & & & & & \\  & Total & - & 500.0 A & 28.6 A & 14.6 B & 13.4 B & & & & \\  & SEM & - & 11.2 & 3.56 & 1.28 & 1.89 & & & & \\ \hline \multirow{3}{*}{Mn} & without skin & - & 76.2 & 54.7 & 90.5 & 82.8 & & & & \\  & with skin & - & 46.0 & 87.3 & 62.4 & & & & & \\  & Total & - & 61.3 & 71.0 & 76.4 & & & & & \\  & SEM & - & 8.72 & 11.9 & & & & & & \\ \hline \multirow{3}{*}{Br} & without skin & - & 67.2 B & 97.2 A & 72.9 B & 98.1 A & & & & \\  & with skin & - & 67.8 & 64.8 & & & & & \\  & Total & - & 67.5 & 81.0 & 77.4 & & & & & \\  & SEM & - & 7.30 & 4.89 & & & & & \\ \hline \hline \end{tabular} 
\begin{tabular}{c c c c c c c c c} \hline \hline  & & \multicolumn{6}{c}{**SIM—Standard Error of a Mean means within a zero followed by different superscripts letters differ significantly, \(\text{A}\alpha\)\(F\leq\) 0.01, \(\text{A}\alpha\)\(F\leq\) 0.05, means within a column followed by different superscripts letters differ significantly \(\text{A}\alpha\)\(F\leq\) 0.01, \(\text{A}\alpha\)\(F\)\(\leq\) 0. In summary, the quality of meat consumed is influenced by both the cooking method and the final internal temperature achieved during thermal processing [68; 69]. In general, heat application causes a series of physical and chemical transformations in meat, including muscle fiber contraction, aggregation and gelation of sarcoplasmic proteins, and collagen dissolution within connective tissue structures [69]. During water bath cooking (WBC), water loss--and with it, mineral loss--occurs due to structural and conformational changes in proteins. These changes involve disruption of myofibrillar proteins and transverse and longitudinal contraction of muscle fibers, which weakens the fiber structure and binding forces, ultimately expelling intracellular fluids. Additionally, protein gelation exacerbates these losses by further reducing the water-holding capacity of the tissue [70]. Dry-heat treatments such as grilling, roasting, and pan frying promote collagen breakdown, leading to the formation of microscopic channels through which moisture and melted fat escape but simultaneously contribute to increased concentrations of retained minerals in the remaining tissue mass [67; 71]. It has been reported [72] that during frying, the meat surface temperature rapidly reaches 115-120 \({}^{\circ}\)C or even higher, forming a coagulated protein layer on the surface. This thermal barrier limits the leaching of soluble compounds, such as nitrogenous substances and inorganic salts. In line with this, our study found that the highest retention levels of chromium, manganese, and bromine--in both skinless and skin-on goose meat--were observed following oven roasting (OCR), grilling (G), and pan frying (PF).