## 3 Results and Discussion
### Sensory Analysis  
The results of the sensory evaluation are shown in Figure 14a,b, where the scores for the overall impression of samples stored under isothermal conditions are presented. The results of the sensory evaluation agree with the corresponding results of the microbiological analysis. The shelf life of the samples, based on the findings of the aforementioned analyses, matched. During the initial days of storage, all sausages showed similar scores for all the sensory characteristics studied, except for taste, which started to become unpleasant at higher temperatures from the first days of storage and analysis for both CNT and HPP samples. Higher scores were recorded for the HPP samples compared to the corresponding CNT samples. Similar scores were noted for the moisture loss and taste of the samples. Regarding the remaining characteristics studied, no statistically significant differences were observed in the scores given by the testers, and the changes in these characteristics were not distinct or perceptible to the evaluators. When the microbial load reached approximately 10\({}^{7}\) CFU/g, the first signs of spoilage began to appear. The spoilage of the samples became evident when the population of both the total viable counts (TVCs)  
Figure 12: Predicted growth rates of TVC from the models and experimental growth rates within the temperature range of 2-18 \({}^{\circ}\)C. (The numbers \(\times\)4, \(\times\)3, \(\times\)2 refer to the number of kinetic data points considered for the development of the secondary growth model of the Arrhenius equation. The red symbols represent experimental values under isothermal conditions, while the green symbols indicate experimental values under dynamic storage conditions with T\({}_{\text{eff}}\) = 4.5 and 11.1 \({}^{\circ}\)C). Figure 13: Predicted shelf life values of the samples studied from the models and experimental shelf life values within the temperature range of 2-18 \({}^{\circ}\)C. (The numbers \(\times\)4, \(\times\)3, \(\times\)2 refer to the number of kinetic data points considered for the development of the secondary growth model of the Arrhenius equation. The red symbols represent experimental values under isothermal conditions, while the green symbols indicate experimental values under dynamic storage conditions with T\({}_{\text{eff}}\) = 4.5 and 11.1 \({}^{\circ}\)C). and the lactic acid bacteria reached 10\({}^{8}\) CFU/g, at which point sensory deterioration of the samples was also recorded. During the sensory evaluation of the samples, it was observed that, for the samples treated with HP and stored at temperatures < 8 \({}^{\circ}\)C, the samples developed white spots on their surface, which were not associated with microbiological spoilage of the products and thus did not affect the samples' acceptance (Figure 14b). The most significant sensorial deterioration observed during storage was the appearance of ropy slime and milky fluid. Moisture loss was also noted, mainly at higher storage temperatures, along with the acidification of the samples. Towards the end of their shelf life, the taste of the samples was characterized as sour, and when the TVCs and lactic acid bacteria populations reached 8 log CFU/g, the products were deemed unsuitable for consumption. Towards the end of their shelf life, packaging swelling was observed due to gas formation within the packaging, which was attributed to the growth of lactic acid bacteria and evolution of metabolic gases from microorganisms, followed by a decrease in the pH of the products, in both the CNT and HPP, at all storage temperatures. The deterioration of sensorial quality (in terms of overall acceptability) of the frankfurters sausages followed zero-order kinetics, and the rates of sensorial degradation were estimated and are presented in Table 6, both for CNT and HPP samples. Considering that the limit of acceptance based on the scoring of overall impression was set to 4.5, the shelf life values based on the sensorial quality of the studied products were calculated according to Equation (5).