## 1 Introduction
Although effective, this approach is time-consuming and resource-intensive, often requiring several months to produce reliable data. For manufacturers aiming to bring products to market quickly, such delays can be a significant drawback, especially in the context of rapidly changing consumer preferences and competitive market pressures. To overcome the limitations of real-time testing, accelerated shelf life testing (ASLT) has been introduced as a more efficient alternative. ASLT involves subjecting products to controlled elevated conditions--typically higher temperatures or humidity levels--that accelerate spoilage processes, allowing for quicker predictions of shelf life. By exposing products to controlled, elevated temperature conditions, ASLT can simulate the effects of long-term storage in a fraction of the time [13; 14; 15; 16]. This methodology allows for the rapid assessment of product stability and helps predict how products will perform under normal storage conditions. Nevertheless, the reliability and accuracy of ASLT must be validated to ensure that the accelerated conditions reliably simulate the product's behavior during long-term storage and predictions align with actual shelf life [17; 18]. This study focused on the validation of ASLT as a tool for predicting the shelf life of HPP-treated meat, specifically Frankfurter-type sausages packed under vacuum conditions. Thesesausages are widely consumed and highly perishable, making them an ideal model for evaluating ASLT in combination with HPP. Frankfurter-type sausages, commonly known as hot dogs, are a popular processed meat product made from finely ground pork, beef, or a combination of both, often mixed with seasonings, spices, and other ingredients such as water, salt, and curing agents. These are emulsified and non-fermented products with a high protein and fat (20-30%) content submitted to moderate heat treatment that preserves the biological value of nutritionally essential compounds such as amino acids, vitamins, and minerals [19] while obtaining a smooth texture. They are typically cooked and smoked during production, giving them their distinct flavor and texture. By choosing the optimal combination of available raw materials and ingredients while still maintaining a high-quality product, production costs may be substantially reduced [20]. Due to their high protein and fat content, along with their smooth, homogeneous texture, frankfurters are widely enjoyed around the world. However, owing to their formulation and production process, they are prone to microbial spoilage, which impacts both quality and shelf life, and therefore require proper packaging and storage to maintain quality and safety. This goal is achieved with modern preservation technologies, such as HPP, extending their shelf life while retaining flavor and freshness. In the case of HPP-treated meat products, the application of ASLT presents both opportunities and challenges. The unique effects of high-pressure treatment on microbial inactivation and the stability of food components necessitate the development of specific models that account for these variables when predicting shelf life [18]. Furthermore, spoilage mechanisms in HPP-treated meats, such as the growth of spoilage microorganisms and changes in organoleptic properties, can vary depending on the product formulation, packaging, and storage conditions. Therefore, there is a need to establish a robust and validated ASLT methodology tailored specifically to HPP-treated meats. Microbial growth is an important factor for the shelf life and consumer acceptance of meat. The microbial flora that develops is dependent on factors affecting spoilage, such as storage temperature and packaging environment [21].