Goose Meat: Salting/drying effect on nutritional value, physicochemical and sensory properties

Objective: In Kars and Ardahan, where climatic conditions are suitable for goose farming, the consumption of goose meat has been an integral part of local cuisine for generations. In conventional production, salting and drying play pivotal roles in enhancing flavor and preserving goose meat. This study aimed to identify the nutritional, physicochemical, and sensory properties of goose meat subjected to different salting and drying levels. Materials and methods: In this study, 16 naturally reared geese were collected from Hanak district of Ardahan province. Traditional cooking methods prevalent in the region, classical boiling and oven cooking, have been applied without the use of salt, spices, or food additives. Breast muscle samples were used for each treatment group. Subsequently, various analyses of physicochemical properties and nutritional parameters, including salt content, dry matter, pH, protein, fat, cooking loss, mineral content, and cholesterol level, were conducted for the raw and/or cooked samples. Sensory analysis was performed to assess the acceptability of the samples. Discussion and results: According to the results obtained, the most abundant minerals in the goose meat samples were determined as sodium (Na), potassium (K), phosphorus (P), magnesium (Mg), and iron (Fe), respectively. The amount of salt and drying time significantly affected cooking loss (P < 0.01). Additionally, it was found that different salting and drying levels significantly affected the overall consumer acceptability of goose meat (P < 0.01). Finally, it was concluded that the optimization of traditional salting and drying techniques not only enhances the flavor and shelf life of meat, but also plays a crucial role in meeting consumer demands for quality and nutritional value. Keywords: dry-cured; goose meat; nutrition; salting; sensory assessment; traditional meat product