High hydrostatic pressure (HPP) technology is commercially utilized as a non-thermal decontamination method for ready-to-eat (RTE) meat products. Its well-documented lethal effect on pathogenic and spoilage bacteria improves the microbial safety of meat products while extending their shelf life. HPP is a chemical residue-free processing method that applies high pressure to products using an aseptic pressure system ranging from 100 to 600 MPa, with water or other fluids serving as the pressure-transmitting medium. Beyond being considered a non/thermal pasteurization process, HPP also enhances water binding, reduces the need for additives, and helps to achieve the desired texture, particularly in products with previously denatured proteins, making it a valuable technology for extending shelf life and ensuring both safety and quality in meat processing. This chapter will explain the principles of high hydrostatic pressure (HHP) and its main effects on ready-to-eat meat products, highlighting both the advantages and disadvantages of its applications. In addition, the HHP application process for meat products will be described, focusing on optimizing the technology for different types of ready-to-eat meat products.