## 3 Results and Discussion
### Texture Profile Analysis (TPA)  
The obtained values of the texture parameters taken into account in the TPA analysis of heated goose breast muscle are summarised in Table 2. As a result of the use of SV4 and OV80, meat samples of similar hardness were obtained (15.99 N and 17.84 N, respectively). Increasing the heating time in the SV method from 4 to 10 h significantly increased the hardness of the samples from 15.99 N to 19.89 N. The OV90 meat was characterised by the highest hardness. The heat treatment method used and its conditions did not significantly differentiate adhesiveness and springiness. The heat treatment methods used significantly differentiated the cohesiveness of the products. Cooked pectoral muscles with the highest cohesiveness were obtained by the SV10 method, and those with the lowest cohesiveness were obtained by OV80. The cohesiveness of the SV4 and OV90 samples was 0.52 and 0.50, respectively (\(p<0.05\)). Both SV4 and OV80 heating allowed obtaining meat with comparable chewiness (\(p>0.05\)). Heated meat SV10 and OV90 were characterised by significantly higher values of these texture parameters compared to the SV4 and OV80 samples. The TPA results presented in this study are consistent with the texture profile characteristics presented by [PERSON] et al. [4] regarding the breast muscles of geese heated to an internal temperature of 75 \({}^{\circ}\)C. The significantly higher hardness values presented by the authors are probably due to the adoption of different methodological assumptions regarding differences in the adopted compression range in the instrumental texture analysis. The research presented in this paper used the procedure described by [PERSON] et al. [35], in which the tests used cuboids with a side length of 10 mm, and the assumed compression ratio was 50%. According to [PERSON] et al. [30], the texture parameters of geose breast muscles subjected to heat treatment using various methods are determined by the processing method used. The authors showed that geose meat cooked in a water bath was characterised by the lowest values of hardness and chewiness. [PERSON] [38] also analysed the influence of the cooking method (sous vide, microwave and stewing) of geose meat and showed a significant influence of the method used on texture parameters such as hardness, chewiness, cohesiveness and elasticity. The author showed the lowest values of the indicated parameters for meat cooked using the sous vide method at a temperature of 70 \({}^{\circ}\)C. These findings are consistent with those presented in this study, where SV4 products were characterised by the lowest values of hardness, elasticity and chewiness. At the same time, extending the SV heating time from 4 to 10 h significantly increased the values of texture parameters. [PERSON] et al. [35], by analysing the effect of different sous vide processing temperatures (60 \({}^{\circ}\)C, 70 \({}^{\circ}\)C and 80 \({}^{\circ}\)C) at different times (6 h, 12 h and 24 h), showed that prolonged heating at a given temperature resulted in a decrease in the texture parameters of cooked lamb loin. In our case, this relationship was not confirmed. The authors justify the demonstrated relationship by collagen solubilisation and gel formation with extended cooking time, with a comparable degree of denaturation of myofibrillar proteins and a lower degree of aggregation. The mechanical properties of cooked meat products result from the characteristics of the structural components of meat, i.e., myofibrillar proteins and connective tissue. As a result of heat treatment, meat proteins are gradually denatured, which determines their structural characteristics. The denaturation of myofibrillar proteins at temperatures above 65 \({}^{\circ}\)C increases the hardness of meat because the elastic modulus increases and requires larger tensile stress to extend fractures [27].