## 1 Introduction  
The global food processing industry has seen significant transformations in recent years, driven by evolving consumer preferences and expectations. The shelf life of meat products plays a crucial role in determining food safety, quality, and economic value, making it a key focus in the food processing industry. Meat is highly perishable due to its high water activity, nutrient-rich composition, and the presence of unsaturated fats, which make it prone to microbial spoilage and oxidative degradation [1], which can negatively impact its sensory characteristics, nutritional content, and safety for consumption [2, 3]. This presents significant challenges for manufacturers, particularly as consumers' demand for minimally processed, preservative-free, and high-quality meat products continues to rise. As a result, the need for effective preservation techniques that extend shelf life without compromising product quality has become a priority. The combination of emerging technologies and consumer-driven demand for cleaner, safer, and longer-lasting meat products is shaping the future of the meat industry, pushing both manufacturers and researchers to innovate in terms of preservation techniques and sustainable processing methods [1; 4; 5]. Processing fresh meat offers several benefits, including reducing its perishability, extending its shelf life, lowering transportation and storage costs, and adding value to by-products such as trimmings, tendons, fat, and less desirable cuts that might not be consumed in their fresh state. The technologies used are designed to inhibit microbial growth, delay lipid oxidation, and preserve the sensory quality of meat, ensuring its safety and quality during extended storage [6]. Among these technologies, high-pressure processing (HPP) has emerged as a promising nonthermal preservation technology that addresses these challenges. HPP subjects food to high pressures (typically ranging from 100 to 800 MPa) for short processing times (usually less than 10 min), effectively inactivating spoilage microorganisms and pathogens while preserving the nutritional and sensory characteristics of the product [7; 8]. The pressure is uniformly applied, which helps to maintain the product's integrity, and can be adjusted based on specific processing requirements. This adaptability makes HPP suitable for a wide variety of food products, including meat, seafood, dairy, and fresh produce. In the context of meat products, HPP has demonstrated significant potential in extending shelf life by enhancing microbiological safety, reducing chemical spoilage, and retaining sensory attributes such as flavor and texture [9]. However, high-pressure treatments can sometimes lead to undesired changes, such as lipid oxidation, the formation of volatile compounds, and color modifications in certain meat products like sliced dry-cured ham [10; 11]. These effects are highly dependent on the specific pressure levels and treatment conditions used, as well as the inherent characteristics of the meat matrix [12]. For example, in dry-cured ham, high-pressure treatments may influence sensory properties, though research on this topic remains relatively limited [7]. Understanding these impacts is critical for optimizing HPP parameters to achieve the desired shelf life extension without negatively affecting product quality. HPP technology not only extends the shelf life but also enhances food safety, making it an attractive option for meat processors. However, despite its advantages, the need to accurately predict the shelf life of HPP-treated products remains a challenge. Accurate shelf life determination is essential for maintaining product safety and quality, ensuring consumer satisfaction, and reducing food waste. Traditionally, shelf life is determined through real-time storage studies, in which products are stored under normal conditions and periodically evaluated for microbial, chemical, and sensory changes.