## 3 Results and Discussion
### Effect of HP Treatment on Organoleptic Properties of Meat Products  
Sensory evaluation of all samples showed lower acceptance for nitrite-made samples compared to control and HP-treated samples, mainly attributed to their appearance and texture. It was noticed that nitrite-made sausages were harder, springier, and less juicy (results in accordance with [PERSON] et al. [36]). Cooking caused shrinkage of nitrite-made samples' surface, resulting in lower scoring during the evaluation. HP treatment did not modify organoleptic characteristics of sausages. During storage, HP-treated samples were scored with the higher values. It was noticed that HP-treated samples were juicier and had a more pleasant taste, and their surface was more smooth, compared to the nitrite-made samples. The deterioration of sensory characteristics of the sausages during storage was expressed through the scoring of the samples by the sensory panel. Scoring results were fitted to a linear model, and the rates of organoleptic deterioration (overall impression) for each storage temperature were estimated (Table 4) (R\({}^{2}\) values were higher than 0.968 for all temperatures and all samples). Sensory evaluation showed that organoleptic characteristics of sausages degraded rapidly for control samples. Sensory deterioration of control samples was mainly attributed to microbial growth. HP-treated samples exhibited significantly (_p_ < 0.05) lower rates of sensory deterioration: deterioration rate constant was 0.072 days\({}^{-1}\) at 5 \({}^{\circ}\)C, while for nitrite-enriched and control samples, the corresponding values were 0.156 and 0.259 days\({}^{-1}\). Sensory deterioration was also strongly dependent on storage temperature. The effect of storage temperature on the deterioration rate was expressed through the E\({}_{\text{a}}\) value. HP treatment significantly affected the E\({}_{\text{a}}\) value of organoleptic deterioration compared to the control samples (E\({}_{\text{a}}\) value of HP treated samples was double the E\({}_{\text{a}}\) value of control samples) (Table 4).  
Sensory evaluation of all other samples showed similar acceptance between control and HP-treated samples exactly after processing (time t = 0). After extended storage (more than 15 days) HP treated samples were evaluated with a higher scoring compared to control samples, mainly attributed to their appearance and texture. It was noticed that control meat products (ham cubes and sliced cooked ham and turkey) were harder, stringier, and less juicy, while HP treated ones were juicier, with more pleasant taste and with a smooth surface, compared to the control samples. Sensory evaluation showed that characteristics of ham cubes degraded rapidly for control samples. Sensory deterioration was mainly at tributed to microbial growth, so it is directly correlated to the spoilage bacteria populations. HP-treated samples exhibited the lower rates of sensory deterioration: deterioration rate constant was 0.072 days\({}^{-1}\) at 5 \({}^{\circ}\)C, while for control samples, the corresponding value was 0.259 days\({}^{-1}\). The same pattern was established for sliced cooked ham and turkey. The corresponding sensory deterioration rates were significantly (\(p<0.05\)) lower compared to the rates obtained for ham cubes, probably due to the lower microbial growths estimated. High pressure treatment may potentially extend the shelf life of meat products. Sensory deterioration was also strongly dependent to storage temperature. The effect of storage temperature on the deterioration rate was expressed through the E\({}_{\text{a}}\) value. HP treatment significantly affected the E\({}_{\text{a}}\) value of sensory deterioration compared to the control samples (E\({}_{\text{a}}\) value of HP treated samples was approximately two-fold the E\({}_{\text{a}}\) value of control samples) (Table 4). E\({}_{\text{a}}\) values for the sensory rates of ham and turkey products were in the same order as the E\({}_{\text{a}}\) values for the LAB growth rates.