## 4 Conclusions  
The models developed in the present study through accelerated shelf life testing (ASLT) methodology demonstrated a high degree of accuracy in predicting the shelf life of HPP frankfurter-type sausages. These models not only provide valuable insights into the microbial stability and quality of the products over time but also allow for the identification of critical storage conditions that may affect their longevity. By leveraging these models, future assessments of product shelf life can be conducted more efficiently, as testing can be limited to high storage temperatures, which simulate extreme conditions. This approach not only reduces the time required for extensive shelf life studies but also optimizes resource allocation, making the evaluation process more cost-effective. Ultimately, the application of ASLT methodologies can facilitate better decision-making in product development, quality assurance, and marketing strategies, enhancing the overall sustainability and safety of food products in the marketplace. Although investigated and established for a specific food (frankfurter-type sausages), the proposed methodology could be generalized after respective validation and utilized as a practical protocol at 8 and 18 \({}^{\circ}\)C for estimating the product shelf life of other HPP products in the meat industry, with significant time savings, balancing efficiency and reliability. In conclusion, the application of ASLT methodologies offers the meat industry a powerful tool for balancing efficiency, reliability, and sustainability. By integrating these methods into their operations, manufacturers can enhance quality assurance, reduce costs, and strengthen consumer trust in their products. In the broader context, this research is significant because it addresses a critical bottleneck in the adoption of HPP technology. By fine-tuning shelf life prediction models, it paves the way for wider industrial implementation, reducing food waste and meeting consumer demand for minimally processed, long-lasting meat products. The findings of this work not only advance the scientific understanding of shelf life prediction for HPP products but also provide actionable solutions that can drive innovation and competitiveness in the meat industry. Conceptualization, A.N., M.T., E.A., P.T. and M.C.G. ; methodology, A.N., M.T., P.T. and M.C.G. ; validation, A.N. and M.T. ; formal analysis, A.N. and M.T. ; investigation, A.N., M.T., E.A., D.G. and T.S. ; resources, E.A., P.T. and M.C.G. ; data curation, A.N., M.T. and P.T. ; writing--original draft preparation, A.N., M.T., D.G. and T.S. ; writing--review and editing, A.N., M.T., P.T. and M.C.G. ; visualization, A.N. and M.T. ; supervision, E.A., P.T. and M.C.G. ; project administration, E.A., P.T. and M.C.G. ; funding acquisition, E.A. and M.C.G. The authors [PERSON] and [PERSON] equally contributed to this manuscript. All authors have read and agreed to the published version of the manuscript. This research received no external funding. **Institutional Review Board Statement:** Ethical review and approval were waived for this study as only adults participated in the recruitment to the sensory team (date of ethical approvement: 24 January 2025). Participation in the tests and assessments was voluntary. Informed written consent was obtained from the participants in the sensory evaluation study. Each of them could withdraw