The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish

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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Bibliographic Details
Main Authors: Zhihao Yang, Chenlei Wang, Ye Jin, Wenjia Le, Liang Zhang, Lifei Wang, Bo Zhang, Yueying Guo, Min Zhang, Lin Su
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
stewed lamb
refrigeration
freezing
microwaving
boiling
spoilage
Online Access:https://www.mdpi.com/2304-8158/14/15/2748
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