## 3 Results and Discussion
### Coverage of the Nutrient Reference Values by Goose Meat in Adults
Approximately 5-25% of absorbed iodine is taken up by the thyroid gland and used for the synthesis of thyroid hormones, namely thyroxine (T\({}_{4}\)) and triiodothyronine (T\({}_{3}\)), which are released into the bloodstream. The biosynthesis of these hormones is regulated by the hypothalamic-pituitary-thyroid axis through a negative feedback mechanism involving thyroid-stimulating hormone (TSH). Unabsorbed or excess iodine is eliminated from circulation within 24 h, with approximately 90% excreted in urine, assuming adequate intake and normal thyroid function. Minor amounts may also be excreted in feces, sweat, or breast milk during lactation [77]. Our calculations show that 100 g of goose breast meat can contribute to meeting the Nutrient Reference Value (NRV) for iodine in adults, depending on the presence of skin is present and the cooking method applied (Table 5). The iodine NRV contribution was found to be significantly higher (\(p\leq 0.001\)) in skinless meat compared to meat with skin (7.34% vs. 4.56%). This difference can be explained by the distribution of iodine within the tissue--iodine is primarily deposited in muscle, whereas poultry skin is composed mainly of fat (30-40%) and structural proteins (8-12%), including collagen (approx. 3%), and contains only small amounts of minerals [78; 79]. As a result, skinless meat has a higher nutrient density, making it a richer dietary source of iodine per 100 g portion. Moreover, heat treatment significantly affected iodine retention (\(p\leq 0.001\)). Raw goose meat, whether with or without skin, provided the highest percentage of NRV for iodine. However, following cooking, the iodine content decreased substantially from 13.5% to 2.29% for raw skinless meat and from 7.32% to 2.36% for meat with skin. These findings confirm that thermal processing significantly reduces the iodine content of goose breast meat, lowering its contribution to the daily iodine requirement in adults. For manganese (Table 5), the percentage of NRV coverage for an adult consuming 100 g of goose breast meat is not influenced by the presence of skin. However, the heat treatment applied significantly affects the NRV for manganese (\(p\leq 0.001\)). The highest percentage of NRV for manganese is found in meat subjected to OCR at 79.3%, while the lowest is in meat prepared using WBC at 54.9%. When considering skinless meat, the OCR treatment results in the highest NRV coverage for manganese at 85.2%, whereas grilling yields the lowest coverage at 53.4%. Conversely, for meat with skin, grilling provides the highest NRV coverage at 95.5%, while the lowest is observed with WBC treatment at 37.7%. This may be because the skin on the meat forms a physical protective barrier [78]. Under the temperature of the heating surface of the grill (a dry process that does not require water), the loss of skin components occurs, rather than from the meat, in which denaturation occurs. It limits the loss of water-soluble ingredients. There is currently no established NRV for bromine. Instead, its dietary safety is assessed by comparing intake levels to the TDI defined by the EFSA, which is set at 0.4 mg of bromine per kilogram of body weight per day for the general population (Table 5). For an average adult weighing 70 kg, this corresponds to a TDI of 28 mg/day. Based on our data, the consumption of 100 g of goose breast meat results in bromine intake ranging from 1.43% to 2.23% of the TDI, with an average contribution of 1.91%. This intake level is considered safe and poses no health risks to consumers. After ingestion, ions (Br\({}^{-}\)) are rapidly and almost completely absorbed, mainly in the small intestine, with an absorption rate of 96 \(\pm\) 6% [15; 17]. Peak plasma concentrations are typically reached within 90 min. Once absorbed, bromide is distributed almost exclusively in the extracellular fluid compartment (excluding erythrocytes), like chloride ions. It is capable of crossing both the blood-brain barrier and the placental barrier.