## 1 Introduction  
The target of all minimal food processing technology is to preserve food with the least invasive method and at the lowest possible level of treatment. Extending the shelf life of meat-based food products while protecting their high nutritional value is still a major concern for food researchers. The production and consumption of sous-vide (SV) products have increased significantly throughout the world. These products cooked at lower temperatures are becoming more and more popular due to several reasons, such as their higher nutritional value, sensory characteristics (more intense taste and rich aroma), and the attraction of some consumers to new and exotic food experiences [1; 2; 3; 4]. Longer shelf life, easier handling, and less food waste are also advantages of this cooking technique. There are also disadvantages to this method. The generally applied heat treatment parameters at sous-vide technology result in a product that requires extra care regarding storage temperature. Treated samples should be kept under precise storage conditions (<3 \({}^{\circ}\)C) to ensure food safety [5; 6; 7]. The reason for this is to inhibit toxin production by any Clostrtial spores that may still be present after low-temperature heat treatment, as _Clostridium botulinum_ spores are not capable of growth or toxin production below 3.3 \({}^{\circ}\)C in the case of the _C. botulinum_ type E and non-proteolytic types B and F, while in the case of type A and proteolytic types B and F, the minimum temperature for growth is 10 \({}^{\circ}\)C [8]. This refrigeration (uninterrupted cold chain) limits the logistics of the sous-vide food products and has a significant cost-increasing effect on the supply chain. A recent review [9] reveals the very broad range of temperature (50 to 85 \({}^{\circ}\)C) and treatment time (from 2 to 48 h) applied in sous-vide technology. These parameters are highly dependent on the raw material and the physical size of the sample. The sous-vide technology has been a constant focus of interest since its development in the 1970s. Today, it is not only used alone but also in combination with other low-impact processes, as these combined processes can reduce the food safety risk associated with the technology due to the low-temperature heat treatment. Forward-looking results have been obtained for sous-vide chicken breasts, where the temperature was increased in several steps during the heat treatment [10; 11; 12]. Both the texture, weight loss values, and organoleptic properties were improved compared to the single-step treatment. High hydrostatic pressure (HHP) extends shelf life while retaining the original flavor and characteristics of food [13; 14]. The different effects of HHP are widely investigated and have been found to be very effective in stabilizing the microbial state while having only a mild impact on the structural, organoleptic, or other physical or chemical parameters of the product. HHP inactivates microorganisms by damaging their membranes, denaturing the enzymes, and changing cell morphology [15]. This technology is being applied to dry-fermented sausage [16], fish [17], seafood (oyster) processing [18], cheese [19], sauerkraut [20], and pseudo-meat products [21]. In the case of meat alternatives, the quality attributes were highly affected by the pre-treatment method, so the results for aroma, texture, and weight loss are promising both in the mild-heat and the HHP treatment [21]. Apart from the above-mentioned beneficial results, the application of HHP may generate higher lipid oxidation rates [22; 23] or higher weight loss due to the modified cell structure and membrane damage. [PERSON] and colleagues [24] provide a thorough description of the effects of traditional and low-impact technologies, noting the importance of heat load reduction and homogeneity in heat treatments. In the case of HHP technology, all cited studies report an increase in shelf life [24].