The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish
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DOI: 10.3390/foods14152748
Abstract: 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… read more here.
Keywords: quality; storage time; quality precooked; impact storage ... See more keywords