Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

Selenium Content of Goose Breast Meat Depending on the Type of Heat Processing

“…Similarly, Goluch et al [23] and Were ńska et al [32] found no significant differences in ash retention in White Koluda goose breast muscles between those without and with skin. In contrast, in studies with thermal treatments different from ours, Were ńska [13] found significantly (p ≤ 0.05) higher ash retention in goose breast muscles treated with sous-vide (93.55%) compared with microwave (89.97%) cooking and stewing (67.16%).…”

“…Similarly, Wołoszyn et al [20] showed significantly (p ≤ 0.05) the least cooking loss in the pectoral muscles of White Koluda geese under water bath cooking, compared to the other methods: OCR, G and PF. In a study of other thermal treatments, Were ńska [13] showed the lowest value of cooking loss for sous-vide (27.16%) samples compared with microwave (40.16%) cooking and stewing (47.63%).…”

“…The meat obtained from geese can be a good source of minerals in the human diet. However, mineral content in meat is influenced by many factors, including species, breed, gender, age, muscle type, nutrition, genetics, and cooking methods [11][12][13][14]. The role of selenium in the diet and its occurrence in raw goose meat, including as a result of feed fortification, has already been devoted to a review article [15].…”

Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat

“…Therefore, the combination of collagen's water-retaining properties and alterations in protein structure due to prolonged heating likely influences the cooking loss and texture of the cooked meat ( Wang et al, 2022 ). Conventional heat treatment methods (oven roasting, boiling, pan frying, stewing, grilling, microwave cooking,) are characterized by higher cooking loss from goose meat (34.2–52.2%) ( Wołoszyn et al, 2020 ; Wereńska, 2023 ) compared to the sous-vide method used in this work in a combination of three times and 2 temperatures (19.1–43.9%). The goose breast muscles without skin cooked sous-vide at 70°C/4h characterized a similar value of cooking loss (22.1%) to samples SV60, whereas CL from meat with skin reached a value of 32.2% and was similar to SV60/12 sample (with skin) ( Wereńska, 2023 ).…”

“…Conventional heat treatment methods (oven roasting, boiling, pan frying, stewing, grilling, microwave cooking,) are characterized by higher cooking loss from goose meat (34.2–52.2%) ( Wołoszyn et al, 2020 ; Wereńska, 2023 ) compared to the sous-vide method used in this work in a combination of three times and 2 temperatures (19.1–43.9%). The goose breast muscles without skin cooked sous-vide at 70°C/4h characterized a similar value of cooking loss (22.1%) to samples SV60, whereas CL from meat with skin reached a value of 32.2% and was similar to SV60/12 sample (with skin) ( Wereńska, 2023 ). This is known, that moisture content is one of the important physicochemical characteristics in meat which plays a basic role in the palatability of meat.…”