## 1 Introduction  
One-third of food made for human consumption is lost or wasted worldwide according to the Food and Agricultural Organization (FAO) of the United Nations (UN) [1]. This food waste from households can be decreased by extending the shelf-life even by only a couple of days [2; 3; 4; 5; 6]. Efforts to increase shelf-life to reduce food wastage have already appeared in other studies [7; 8; 9]. So, for the purpose of sustainability, it is necessary to research and develop preservation technologies that meet modern consumer needs. Such preservation technologies include high-hydrostatic-pressure treatment and the addition of bioactive components instead of high-temperature heat treatment and the addition of artificial preservatives. This is particularly important for perishable foods such as pork. Due to the nature of meat--high water and protein content--it is a highly perishable raw material [10]. Partly to increase shelf-life and comply with consumer expectations, meat preparations are made from fresh meat. \"Meat preparations\" means fresh meat,including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fiber structure of the meat and thus to eliminate the characteristics of fresh meat according to Regulation 853/2004/EC and Regulation 854/2004/EC [11]. In addition to microbiological deterioration, physical deterioration has to be considered. Physical deterioration refers to those types of deterioration which are associated with a specific change in the meat composition (e.g., color deterioration). Long-term storage leads to a loss of muscle reductive capacity, resulting in a brownish metmyoglobin which increasingly determines the color of the meat [12]. The distance between the filaments that form myofibrils can be reduced by low pH and high temperature, which causes denaturation of myosin. These changes can lead to lightening of the meat by reducing the solubility of proteins. This is not beneficial because consumers choose food based on its nutritional and organoleptic qualities [13]. Consumers are increasingly aware and believe that food contributes directly to their health [14]. This explains the significant increase in demand for minimally processed foods [15]. In minimal processes, several areas have to be investigated, including not only food safety but also spoilage processes, physicochemical changes and nutritional properties, where improvements are challenging [16]. High-hydrostatic-pressure (HHP) treatment is a nonthermal process that can inactivate and eliminate pathogenic and food spoilage microorganisms, thus improving food safety and extending product shelf-life while retaining the characteristics of fresh, preservative-free, minimally processed foods [17; 18]. The traditional methods used to preserve meat include the following: chilling/refrigeration, freezing, drying, curing, smoking and thermal processing (cooking, baking or canning). These result in processed meat products. However, raw meat preservation techniques have long been used, such as the addition of essential oils or the addition of antioxidants (for instance, flavoring agents) [19]. The latter two are practically the equivalent of a marinade. In contrast to classical methods, there are minimal processing methods, which include the following: (1) thermal methods, such as sous vide processing, infrared heating, microwave heating and ohmic heating; (2) nonthermal methods, such as high-pressure processing, ionizing radiation, pulsed electric field, ultrasound and packaging; (3) natural antimicrobials, such as enzymes, lactoferrin, oleoresins, essential oils, herbal extracts, chitosan, etc. ; and (4) the hurdle concept [20]. It can be seen that there is an overlap between classical preservation methods and minimal processing. However, minimal processing can only be defined as a method that preserves the quality of the raw material as much as possible with the least possible loss of nutrients [20].