The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish
Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/−18 °C, 0–28 days) and (ii) evaluate reheating methods (boiling vs. microwaving) on day-7 samples. T...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/15/2748 |
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