In the last decade, there has been increasing interest in developing high pressure-processed foods in Japan and the world, because apparatus for high hydrostatic pressure treatment has become commercially available. Meanwhile, efforts are also being made to demonstrate the potential benefits of high pressure processing for the preservation and modification of foods including meat and meat products. In this article, we introduce recent data concerning the specific effects of high pressure on meat and meat products. The present situation and future view of high pressure technology for meat industry are also described.