High-pressure processing (HPP) has been the most adopted non-thermal processing technology in the meat industry. Over the last decade research has focussed on the implications of HPP on meat product safety and textural properties. A deep knowledge of the molecular changes in meat as a result of HPP has provided food manufacturing companies with a clear understanding of developing a variety of high-quality meat products. The effects of the structural changes in meat components such as proteins and lipids on the physicochemical, sensory and safety qualities of meat have been reported comprehensively. This chapter condenses the in-depth analysis of research that can promote the utilisation of HPP in the production of consumer-appealing meat products in a sustainable way. The scientific mechanisms behind the implications of HPP on meat quality have also been discussed. However, there is plenty that is unknown regarding how HPP influences the nutritional attributes of meat, that is, protein digestibility or lipid profile. While 200 MPa has been reported to be the optimum pressure for acceptable meat attributes, the scientific and processing parameter optimisation still needs to be refined in order to fully capitalise HPP in meat innovation. Clearly established processing costs and environmental implications of HPP on a large scale should be reported in order to facilitate the adoption of HPP in the meat industry market. HPP technology can also be combined with other existing processing methods to better serve the meat industry.