## 1 Introduction
A key objective is to establish a validated kinetic model that describes the growth of spoilage bacteria--specifically total viable counts (TVCs), _Pseudomonas_ spp., _Brochothrix thermosphacta_, lactic acid bacteria (LAB), and _Enterobacteriaceae_ spp.--in the temperature range of 4 to 18 \({}^{\circ}\)C. These bacteria are significant contributors to spoilage and can adversely affect the quality and safety of meat products. In a laboratory-simulated field test, comprehensive measurements of total viable counts and specific spoilage organisms on the sausage samples were conducted. The results were then compared to the predictions generated by the developed kinetic model. This approach not only aims to enhance the accuracy of shelf life predictions for HPP-treated meat but also provides insights into the prevailing microbial dynamics that affect product quality during storage. This study aimed to develop a reliable ASLT methodology for predicting the shelf life of HPP-treated meat products. This validation focuses on determining whether ASLT can accurately replicate the spoilage kinetics observed under standard storage conditions, thus offering a robust and time-efficient alternative for shelf life evaluation. While the effects of HPP on product spoilage were observed in this study, they were not the central focus. Rather, they serve as an essential component of the experimental framework, providing the necessary context for applying and testing the ASLT methodology. By understanding how HPP impacts spoilage patterns, this study refined the application of ASLT, ensuring that it accounts for the unique attributes of HPP-treated products. Despite the advantages of HPP technology, predicting the shelf life of HPP-treated products remains a challenge due to the unique ways in which high pressure alters microbial and biochemical degradation processes. ASLT is a promising methodology for estimating shelf life in a shorter time,but its application to HPP-treated meat products is not yet well validated. Moreover, the application of ASLT methodology is usually related to the prediction and evaluation of chemical and biochemical degradation reactions in foodstuffs rather than microbiological spoilage phenomena. Existing studies on ASLT often focus on conventional preservation methods and fail to account for the distinct mechanisms of spoilage in HPP-processed products. This study addressed the gap by systematically evaluating and validating ASLT methodologies specifically for HPP-treated meat products. It aimed to establish a reliable framework for predicting shelf life under accelerated condition that can also mimic real-world scenarios, thereby bridging the existing gap between ASLT protocols and the unique attributes of HPP. By creating a kinetic model that monitors spoilage indicators such as microbial growth, lipid oxidation, and sensory changes under accelerated conditions, this research seeks to provide a more efficient and accurate approach to shelf life prediction. The model will be validated against real-time data to ensure its reliability. Ultimately, the findings of this study will contribute to improving shelf life prediction methodologies for HPP-treated meat, enabling producers to optimize processing, reduce food waste, and meet consumer demands for safe, high-quality products with an extended shelf life. The successful implementation of ASLT in combination with HPP could revolutionize the meat processing industry by providing a faster, more precise method for shelf life estimation. This would allow manufacturers to respond more rapidly to market demands and regulatory requirements while ensuring that their products remain safe and are of the highest possible quality throughout their distribution and storage periods. This work not only aims to establish ASLT as a practical tool for shelf life prediction in the meat industry but also contributes to the broader understanding of how advanced preservation methods can be integrated with predictive modeling to optimize food quality.