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. The nutritional analysis confirmed moisture reduction (57.32 vs. 72.12 g/100 g)-concentrated protein/fat levels. Storage at −18 ◦C suppressed microbial growth (the total plate count (TPC), 3.73 vs....