Haltbarmachungsverfahren für Lebensmittel - Fortschritte, Lücken, Anregungen. Teil 2

In the previously published first part of this report the today applied food preservation processes were highlighted considering their futural development and application potential. In the following second part the author reviews the maintaining of the quality of fresh and preserved food by suitable packaging measures and detects still existing gaps of knowledge and development. In this context the labelling of an appropriate minimum shelf life is discussed. A complete section is dedicated to the possiblities of substituting practically applied preservation methods by alternative procedures. Finally the various reasons of quality damaging caused by home or commercial cooking is reviewed and its importance compared to quality loss during storage and distribution is explained.