As a consequence of market globalization, the production and manufacture of meat products is at a stage of innovative dynamics. Consumers demand high quality and convenient meat products, with natural flavour and taste, and very much appreciate the fresh appearance of minimally processed food. To harmonize or to blend all these demands without compromising safety, it is necessary to implement new preservation technologies in the meat industry and in the food industry in general. High hydrostatic pressure (HHP) represents an attractive non-thermal process for meat products to avoid post-processing contamination. When combined with antimicrobials, like bacteriocins, the death rate may be increased because of sublethal injuries to living cells. HPP is a powerful tool to control risks associated with Salmonella spp. and Listeria monocytogenes in raw or marinated meats. The HPP treatment could extend the shelf life of the marinated beef loin by controlling the growth of both spoilage and pathogenic bacteria. As a general conclusion it can be stated that from both a physico-chemical and microbiological point of view, cooked pork ham, dry cured pork ham and marinated beef loin, vacuum-packed and high pressure treated at 600 MPa for 10 min at 30 °C, are substantially equivalent to the same untreated products.