## 3 Results and Discussion
### Thermal Treatment Parameters Optimization
[26] carried out a comparative analysis of the effects of various heat treatment methods, including water bath cooking, oven convection roasting, grilling, and pan frying, on selected physical properties of goose meat. The investigation encompassed measurements of cooking loss, texture, color parameters, and sensory properties. Results indicated that the type of heat treatment significantly influenced cooking loss, shear force, and rheological parameters. Particularly, water bath-cooked and pan-fried samples exhibited lower cooking loss compared to other methods across both types of meat. Additionally, goose samples with skin and subcutaneous fat demonstrated higher weight loss after cooking and lower values of shear force, hardness, gumminess, and chewiness than those without skin, irrespective of the cooking method. The examination of cooking and roasting losses during thermal treatment of goose samples from various Polish native breeds depicted significant disparities among genotypes and muscle types. Cooking losses, represented as percentages, exhibited substantial variation across genotypes. Kartuska and Suwalska geese displayed comparable cooking losses, whereas Lubelska and Kielecka geese showed significantly lower losses. Within each genotype, thigh muscles generally incurred lower cooking losses than breast muscles. Specifically, Kartuska and Suwalska geese exhibited higher cooking losses in breast muscles compared to Lubelska and Kielecka geese. Similarly, roasting losses displayed significant differences among genotypes and muscle types. Suwalska geese demonstrated the highest roasting losses in breast muscles, followed by Kartuska geese, while Lubelska and Kielecka geese exhibited lower losses. Conversely, in thigh muscles, Suwalska and Kartuska geese showed higher roasting losses compared to Lubelska and Kielecka geese [28]. The CFD approach has been instrumental in predicting the core temperature and cooking loss that occurs after the vacuum cooling process of meat samples. Through a series of numerical simulations, this study has facilitated the simultaneous prediction of unsteady heat and mass transfer phenomena, including temperature distribution, cooking loss, and water content of the samples under vacuum pressure conditions. Experimental verification was conducted by cooling samples with a cylindrical shape within a laboratory vacuum cooler, ensuring the accuracy and reliability of the CFD model. Further investigations explored several factors impacting the process, including anisotropy and thermal shrinkage of the food, vapor, and water transport within the food matrix, radiation effects on the surface, and the pressure history during the cooling process. By considering these factors, the study provides insights into the intricacies of weight loss mechanisms during thermal processing, aiding in the optimization of heat treatment processes for improved efficiency and product quality [48]. The current study on the use of CFD to predict protein denaturation and optimize heat treatment of goose breast meat builds on and contrasts with previous research on other meat and food products. In the study by [PERSON] et al. (2023), CFD was used to predict protein denaturation and water loss in pork tenderioin (m. Longissimus Dorsi). This experiment simulated a large piece of pork. CFD has been shown to enable accurate modeling of thermal processes occurring during roasting of pork, showing the impact of heat distribution on protein denaturation and the resulting weight loss in a large piece of meat [22]. Moreover, [PERSON] et al. (2024) used this method to examine the process of protein denaturation and docosahexaenoicenoic acid (DHA) decomposition in a sample of Atlantic salmon (_Salmo salar_ L.). Similarly, this study highlights the potential of hybrid CFD and RSM models. It focuses on the optimization of heat treatment processes, especially for salmon meat, which is characterized by unique thermal properties compared to other species.