# Selenium Content of Goose Breast Meat Depending on the Type of Heat Processing
###### Abstract
For this reason, the selenium content of plant products is variable. On the other hand, animal tissues show less variation depending on the sources of selenium contained in the feed. Animal products containing selenium are mainly liver, kidney and skeletal muscles. Goose are waterfowl consumed in some regions of the world [10]. According to the Food and Agriculture Organization of the United Nations (years 1994-2021), the most significant gouge meat production is found in China (95.1%), 3.4% is in Europe, and 1.4% in Africa. The most significant amount of gouge meat in European countries is produced in Hungary, Poland and Ukraine [11]. The meat obtained from geese can be a good source of minerals in the human diet. However, mineral content in meat is influenced by many factors, including species, breed, gender, age, muscle type, nutrition, genetics, and cooking methods [11; 12; 13; 14]. The role of selenium in the diet and its occurrence in raw gouge meat, including as a result of feed fortification, has already been devoted to a review article [15]. It shows that the Se content of gouge meat depends on the origin (domestic or wild), breed, type of muscle, presence of skin and cooking treatment used. Fortification of feed with Se (organic and inorganic) increases its content in gouge muscles. The application of heat during household cooking of foodstuffs encompasses a variety of processes, such as boiling, frying, steaming, baking, stewing and roasting, using microwave, steam and traditional ovens. Key benefits of thermal processing include the inactivation of foodborne pathogens, natural toxins or other harmful components, extended shelf life, improved digestibility and bioavailability of nutrients, improved palatability, flavour, texture and aroma, and enhanced functional properties. However, heat processing can also be associated with unintended, undesirable consequences, such as loss of certain nutrients [16]. Despite the emergence of non-thermal processing methodologies, such as irradiation and high-pressure treatment, heat remains the preferred approach for improving the attributes of meat items, encompassing safety and quality [17; 18]. In addition, as part of cardiovascular disease prevention or weight reduction, consumers are encouraged to remove the skin and subcutaneous fat from carcass parts before cooking. The skin, occurring on the culinary elements, contains sulfur amino acids, collagen, elastin, fat, cholesterol, fat-soluble vitamins, and minerals [19]. It was interesting to investigate whether the selenium content of goose breast meat with or without skin changes, depending on the cooking technique used, and how these changes affect the coverage of the daily human requirement for this element. According to the U.S. Department of Agriculture database [20]. In other poultry species, the selenium content of raw breast muscle with skin is in chicken, broilers 16.6 \(\upmu\)g/100 g; duck domesticated 12.4 \(\upmu\)g/100 g; guinea hen--6.3 \(\upmu\)g/100 g and turkey 20.4 \(\upmu\)g/100 g. In contrast, the selenium content of raw pectoral muscle without the skin is in the chicken broiler--22.8 \(\upmu\)g/100 g; duck domesticated--13.9 \(\upmu\)g/100 g; guinea hen--17.5 \(\upmu\)g/100 g; pheasant--16.7 \(\upmu\)g/100 g; quail--18.8 \(\upmu\)g/100 g and turkey--22.1 \(\upmu\)g/100 g. Considering the selenium content of breast muscles with the skin of other poultry species given different culinary treatments were found in chicken broilers roasted--24.7 \(\upmu\)g/100 g; duck domesticated roasted--20 \(\upmu\)g/100 g and turkey roasted--29.8 \(\upmu\)g/100 g. On the other hand, the selenium content of skinless breast muscles of other poultry species given different cooking treatments is chicken broilers fried, roasted, grilled--26.2, 27.6 and 28.4 \(\upmu\)g/100 g respectively; duck domesticated--22.4 \(\upmu\)g/100 g and turkey roasted--30.7 \(\upmu\)g/100 g.  
Information about the selenium content of goose carcass parts with or without skin can be important for consumers when making dietary choices.