## 3 Results and Discussion
### Trace Elements Content in Goose Meat After Heat Processing
According to literature data [14; 51; 58], the manganese content in raw goose carcass without skin may range from 0.012 to 0.050 mg/100 g, and in carcasses with skin, approximately 0.020 mg/100 g. In our study (Table 2), the Mn concentration in raw goose breast meat without skin was 0.149 mg/100 g, which is higher than the values reported for Turkish goose by [PERSON] and [PERSON] [28], Canadian goose by [PERSON] et al. [59] and Egyptian goose by et al. [60] in (0.02; 0.03; 0.06 mg/100 g, respectively). However, it was slightly lower than the 0.170 mg/100 g reported in White Kohuda(r) by [PERSON] et al. [29]. For meat with skin, the Mn content in our study was 0.139 mg/100 g, which is also slightly lower than the value reported by [PERSON] et al. [29] (0.150 mg/100 g). Notably, the presence of skin did not significantly affect Mn levels in our findings. The available literature on manganese levels in goose meat after heat treatment generally refers to whole carcasses with or without skin, without distinguishing between muscle types (e.g., breast vs. leg). Reported Mn concentrations range from 0.027 to 0.270 mg/100 g in skinless carcasses subjected to water bath cooking (WBC). In carcasses processed by oven roasting (OCR), Mn content ranges from 0.024 mg/100 g (skinkless meat) to 2.6 mg/100 g (meat with skin) [14; 58; 61]. In our study, heat treatment had a statistically significant effect (\(p\leq 0.05\)) on Mn content in goose breast meat. The highest Mn concentrations were observed in OCR- and G-treated samples (0.159 and 0.149 mg/100g FM, respectively), while the lowest was found in WBC-treated meat (0.110 mg/100 g FM). In contrast, [PERSON] et al. [29] reported significantly higher Mn content (\(p\leq 0.01\)) in grilled goose breast meat compared to Raw, OCR, and PF samples (0.29 vs. 0.16; 0.12; 0.12 mg/100 g DM, respectively). Taking into account interactions between meat type and heat treatment, a significantly higher Mn content (\(p\leq 0.05\)) was observed in skinless meat after OCR compared to grilling (0.170 vs. 0.107 mg/100 g FM). However, contrary to [PERSON] et al. [29], we found that WBC-treated meat without skin had higher Mn content than PF-treated meat (0.25 vs. 0.11 mg/ 100 g). On the other hand, [PERSON] and [PERSON] [28] reported no significant differences in Mn content in skinless breast muscles following various heat treatments, which may be attributed to differences in processing conditions. In our study, the lowest Mn content in skin-on goose breast meat was observed after WBC treatment (\(p\leq 0.001\))compared to G, OCR, PF, and Raw samples (\(p\leq 0.05\)). In contrast, [PERSON] et al. [29] found that grilled meat with skin had significantly higher Mn concentration (\(p\leq 0.01\)) than Raw, WBC, PF, and OCR meat (0.38 vs. 0.15; 0.14; 0.13; 0.11 mg/100 g, respectively). The bromine content in goose breast meat did not differ significantly between samples with and without skin. However, the applied heat treatments had a statistically significant effect on bromine levels (\(p\leq 0.001\)). Meat subjected to grilling (G), oven roasting (OCR), and pan frying contained significantly more Br (\(p\leq 0.001\)) compared to Raw and water bath cooked (WBC) meat. A significant interaction (\(p\leq 0.001\)) was also observed between meat type (with or without skin) and heat treatment method. Among skinless samples, grilled meat containedmore Br than OCR- and raw samples, while PF-treated meat showed higher Br content than raw, WBC, and OCR. In skin-on meat, the highest Br content was observed in OCR-treated samples, which contained significantly more Br than raw and WBC-treated samples. Both grilled and raw meat had significantly higher Br levels than WBC-treated meat. Bromine is primarily located in the extracellular fluid and has been used in clinical settings to assess extracellular volume and nutritional status [62]. Our study suggests that bromine losses occurred via thermal leakage of extracellular fluid during processing [62].