Impact of various types of heat processing on the energy and nutritional values of goose breast meat

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 energy and the nutritional value of goose breast meat (with and without skin). The material used in the study comprised 72 breast muscles cut from carcasses of 17-wk-old White Koluda geese. The energy value (MJ), the chemical composition (water, fat, protein, ash) and mineral composition (phosphorus P, sodium Na, calcium Ca, potassium K, magnesium Mg, iron Fe, zinc Zn, cooper Cu, manganese Mn) were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing have a significant impact on the energy and nutritional values of meat. From a dietary point of view, the most beneficial was OCR meat without skin, and WBC, OCR, PF meat with skin as well, since it had the lowest energy value as well as content and retention of fat, phosphorus, and sodium. However, as for the content of the other minerals and their retention, WBC seems to be the optimal form of heat treatment of skinless muscles. 100 g of such meat provides 3.1; 33.7; 145; 180 and 9% Nutrient Reference Values-Requirements (NRVs-R) for Ca, Mg, Fe, Cu, and Mn respectively in a diet of an adult person. As for meat with skin, the optimal method of heat processing to retain minerals is grilling. 100 g of meat processed in this way provides 3.9; 39.7; 125.7; 175; 6 and 12.7% NRVs-R of Ca, Mg, Fe, Cu, and Mn. It follows from the above information that goose breast meat, as analyzed here, cannot be considered as a source of calcium since it provides less than 4% of NRVs-R. The results of the study will be useful for the consumers’ nutritional choices. The geese breast meat, depending on the heat processing used and the content of skin, may be a valuable component of a varied diet, providing nutrients and minerals.