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Heat treatment changed B vitamin levels in goose breast meat

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Research area:biology-genetics

What the study found

Different heat treatments changed the amounts and retention of selected B vitamins in goose breast meat. The study also found that a 100 g portion contributed the most to adult nutrient reference values for niacin and the least for thiamin.

Why the authors say this matters

The authors say the findings can help consumers make informed dietary choices. They also state that the results may support nutrient composition tables, computer programs for nutritionists, food labeling, evaluation, and diet planning.

What the researchers tested

The researchers studied 36 breast muscles from 17-week-old White Koluda® geese. They compared water bath cooking, convection oven roasting, grilling, and pan frying, and measured forms of vitamins B1, B2, B3, B5, B6, and B12 using liquid chromatography.

What worked and what didn't

Skinless meat had significantly lower thermal losses and significantly more niacin, nicotinamide, and vitamin B6. Meat with skin had more thiamine monophosphate, nicotinic acid, pyridoxal, pyridoxine, and vitamin B12. Heat treatment significantly affected total thiamine, riboflavin, nicotinic acid, vitamin B6, pyridoxal, pyridoxamine, and vitamin B12, but significant differences in retention were seen only for niacin, nicotinamide, vitamin B6, and pyridoxine.

What to keep in mind

The abstract does not describe limitations beyond the study’s specific meat type, bird age, and set of cooking methods. The authors also state that it is not possible to identify a single heat treatment that gave the greatest retention of individual B vitamins.

Key points

  • Different heat treatments altered the content and retention of selected B vitamins in goose breast meat.
  • Skinless meat had significantly lower thermal losses than meat with skin.
  • A 100 g portion of goose breast meat covered the most adult NRV-R for niacin and the least for thiamin.
  • No single heat treatment produced the greatest retention for every individual B vitamin.
  • Heat treatment significantly affected several vitamin forms, including thiamine, riboflavin, and vitamin B12.

Disclosure

Research title:
Heat treatment changed B vitamin levels in goose breast meat
Authors:
Zuzanna Goluch, Gabriela Haraf, And̀rzej Okruszek, Małgorzata Stryjecka, Monika Wereńska
Institutions:
State School of Higher Education in Chełm, Wroclaw University of Economics and Business, Wroclaw University of Economics and Business, Wroclaw University of Economics and Business, Wroclaw University of Economics and Business, Wrocław University of Science and Technology
Publication date:
2026-03-03
DOI:
10.1016/j.psj.2026.106728
OpenAlex record:
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AI provenance: This post was generated by gpt-5.4-mini (OpenAI). The original authors did not write or review this post.

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