# Selenium Content of Goose Breast Meat Depending on the Type of Heat Processing
###### Abstract  
Among the foods frequently consumed by consumers is meat. Among other things, it contains selenium, and the content depends on the amount of consumption of this element by animals, which requires monitoring as a metalloid. The purpose of this study was to: examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the selenium content and its retention in goose breast meat (with and without skin) and estimate the coverage of this element's daily requirement in adults after consuming 100 g of goose breast meat with skin or without skin. The material used in the study comprised 36 breast muscles cut from carcasses of 17-week-old White Koluda geese. The moisture, ash, and selenium were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing significantly impact the cooking loss, moisture, ash and selenium content of meat, but not the selenium retention. The heat processing increased the selenium content of the muscle regardless of the presence of skin, which affects the possibility of covering adults' Nutrient Reference Values-Requirements (NRV-R) for this element in the range of 33.3-44.8%. Goose breast meat can be a valuable component of a diversified diet. It is also a safe source of selenium. It is unlikely that adult consumers, even those who eat goose regularly, will exceed this element's upper tolerable intake level. For selenium retention and NRV-R coverage, consumers would benefit most from goose breast meat with or without skin undergoing OCR or G treatment. increases the risk of metabolic disorders such as insulin resistance, type 2 diabetes, dyslipidemia, cardiovascular disease, and non-alcoholic fatty liver disease (NAFLD). However, Se's toxicity depends on its chemical form (inorganic forms are more toxic), the size of the ingested dose, interactions with other dietary components, and the body's physiological state [5]. Compared to other micronutrients, Se has one of the narrowest ranges between its toxic dose (>400 \(\upmu\)g/day) and dietary deficiency (<40 \(\upmu\)g/day) [4; 6]. An extensive review paper has been devoted to its structure of occurrence in nature, functions in the human body, and effects of deficiency and toxicity [7]. Therefore, we avoided this description. This paper focuses on human consumption and its occurrence in the diet. The principal bioavailable dietary forms of selenium, with a bioavailability of at least 90%, include selenomethinone (SeMet) and selenocysteine (SeC). Inorganic selenium forms such as selenate [SeO4]2- and selenite [SeO3]2- also exhibit decent bioavailability at around 60-70%, albeit lower than SeMet and SeC. SeMet is absorbed through the intestines, whereas the inorganic selenium forms like selenate and selenite are absorbed through a simple diffusion process. Once absorbed, these selenium sources are transformed into selenide (HSe2-) in the liver, serving the purpose of activating and generating selenoenzymes.Glutathione peroxidase (GSH-Px), type I iodothyonine deiodinase and selenoprotein P were identified as specific selenium-containing Se-Cys proteins. The liver serves as the primary organ responsible for the storage of selenium and the provision of selenium to other tissues as required. Elimination of absorbed selenium in the form of methylated selenium compounds, such as trimethylselenonium, primarily takes place through urine [2; 6; 8]. The retention of selenium (Se) exhibits an inverse relationship with its intake; reduced Se intake leads to decreased urinary excretion and heightened Se retention within the body [9]. Therefore, the source of this component in the diet is essential. Selenium is found in both plant and animal products. The content of Se in plant foods can be affected by different uptake rates by plants, which can be related to plant type, soil, pH, microbial activity, rainfall and several other biogeochemical parameters [6].