Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of <i>Moringa oleifera</i> leaf and root powder.

Heliyon · 2022 · PMC9485040 · PMID 36148278

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a decreasing trendno p-value reported

The rating scores showed a decreasing trend as storage days increased. 3 Discussion Oxidative degradation of cooked meat under refrigerated storage yields warmed-over flavour.

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