To source geese for slaughter and commercial sale, domesticated geese (Anser anser domesticus) of various breeds and varieties are used all over the world. Moreover, the meat of wild geese, for instance, Egyptian goose (Alopochen aegyptiacus) or Canada goose (Branta canadensis), is also consumed in some parts of the globe. So far, the research conducted on geese for slaughter has focused on their slaughter efficiency, carcass composition, histochemical composition of muscle fibres, and its chemical composition or sensory characteristics. Research concerning wild geese is concentrated on the content of pollutants in their meat, and not on its mineral elements. Therefore, the purpose of this project is to make an analysis of the existing local and international literature from 1986 until 2017 concerning the content of mineral elements in raw and culinarily and thermally processed meat of geese for slaughter and wild geese. On the basis of the existing literature, it has been calculated that for people aged 10 and over an occasional consumption of 100 g of cooked or roasted goose meet (skinless) significantly covers the Recommended Dietary Allowances or Adequate Intake of Se, P, Zn, Cu and Fe, and to a smaller extent, of K, Na Mg, Ca and Mn. Culinarily and thermally processed breast muscle fibres (100 g) are a better choice to provide P, Na, Ca, Mg, Fe and Cu, while K, Zn and Mn are found in the leg muscle fibres. The meat of wild geese, culinarily and thermally processed, will provide more Fe, Zn, Cu and Ca than meat of geese for slaughter. The findings reported in the literature were not methodologically complete. Considering the changes that have taken in the last thirty years in the intensity of agricultural production, progress in stock raising, breeding and feeding geese, feed supplementation, and an increased interest in goose meat, it is evident that conducting new research concerning mineral content and/or updating the previous research findings is necessary.  

4.23.2018