High-pressure treatment (HPP) can not only improve quality, and extend the shelf life, and still can reduce dependence on of preservatives. HPP can not only inactivated pathogenic bacteria, and can dramatically reduce the level of corruption bacteria. HPP processing meat products in the quality guarantee period all will keep the most primitive senses quality, such as quality of a material, color and nutrients, etc. In the past few years to meat products processing is high foreign most feasible technology options, on the one hand, extend the shelf life and preservation function, and maintain high senses and nutritional quality, on the other hand do not need or slightly adding additives or artificial preservatives.