With goose meat, the skin is light-coloured while the meat itself is red to dark red. Its characteristic colour is mainly a result of the method of feeding the animal. While buying high-quality goose meat the consumer can also be sure that the meat has not been injected with water or other substances, while the pH value, measured 24 hours from slaughter, is between 5.8 and 6.0. The pH value is an additional confirmation of the product’s high quality. Goose meat should be free from haemorrhages and other defects.
A characteristic aspect of goose farming is the feeding method. From the first week of their life goose chicks are given juicy green fodder, herb mixture or high-quality hay. 3 weeks before slaughter birds are given free access to oats, which are believed to have unique biological properties that have a positive impact on the taste and nutritional value of the meat. Apart from its culinary properties, goose meat has high protein contents as well as easily absorbed unsaturated fatty acids, such as omega-3 and omega-6, and CLA acids (Conjugated Linoleic Acids). In addition, it contains a lot of vitamins and iron.
Once cooked, high-quality goose meat has a tender texture and a distinct taste.
The QAFP system applies to the following parts of young oak-fed Polish goose: whole carcass with skin and bone, goose parts with skin and bone, goose parts with skin bone-off and goose meat skinless boneless.
 Vademecum Gęsina, author: Stowarzyszenie Kucharzy Polskich, published on www.polskagastronomia.com