There is a growing concern among consumers that thermally preserved foods may be overprocessed and, hence, their nutritive value and overall quality may decrease to some extent. The demand from the consumers for safe and “fresh” food products has increased the interest to nonthermal food preservation methods, notably high hydrostatic pressure (HHP) (Buzrul et al., 2005a). HHP treatment may allow the production of high-quality foods that are minimally processed, additive free, and microbiologically safe (Alpas and Bozoglu, 2000). Over the last 20 years, research about HHP has been explored (Avsaroglu et al., 2006; Buzrul and Alpas, 2004; Buzrul et al., 2005b,c; Erkan et al., 2010, 2011; García-Graells et al., 1999; Gervilla et al., 1997; Hayakawa et al., 1994; Palou et al., 1997; Pilavtepe-Çelik et al., 2009, 2011; Tay et al., 2003) and there is a large body of literature on the subject. Moreover, several commercial products (such as fruit juices, seafoods, meat, and vegetable products) treated by HHP are now available in the market in different countries (Buzrul et al., 2008a).