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.