Pressure can be applied by high hydrostatic pressure, better known as high pressure processing (HPP), or by
hydrodynamic pressure (HDP) in the form of shockwaves to alter quality parameters, such as shelf-life and texture
of meat and meat products. The aim of this review is to give an overview of the use of pressure in themeat
industry and to highlight its usage as amethod to inactivatemicroorganisms but also a novel strategy to alter the
structure and the quality parameters ofmeat andmeat products. Benefits and possibilities of the technologies are
presented, as well as how to overcome undesired product changes caused by HPP. The use of hydrodynamic
shockwaves is briefly described and a promising newly developed industrial prototype for the generation of
shockwaves by underwater explosion is presented.