The scope of the research was analysis of geese fillets at low-temperature heat treatment including three temperatures (60°C; 70°C; 80°C) and two cooking moments (6h, 24h) in terms of the profile of volatile compounds depending on the degree of protein denaturation. Lipid oxidation, L * a * b * color, shear force, cooking yield and pH were also analyzed. The analysis of the obtained results allowed to determine the characteristic temperature parameters, which can improve a physicochemical processes. It was noticed that, while the cooking yield, L*, a* and shear force decreased with the prolonged cooking time and increased temperature, the b* and TBARS showed increased values. Furthermore, longer cooking times caused a greater amount of volatile compounds presence and the 2-3-dimethylpyrazine was indicated as a marker of baked flavor of sous-vide treated geese fillets. [ABSTRACT FROM AUTHOR]