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The present study investigated the effects of high-pressure processing (200, 400 and 600 MPa for 10 min at room temperature) on selected quality characteristics of precooked chicken patties. Patties treated at 200 and 400 MPa exhibited an improvement in their water holding capacity (8%), cook loss (6%) and textural properties compared to control. HPP did not affect proximate composition, total polyphenols, vitamin E and free radical-scavenging activity at any pressure level. Instrumental color and chemical properties such as pH, water activity, lipid oxidation, and microbiological changes were periodically measured during 90 days at refrigerated storage condition (5 6 1C). Significant changes were observed for pH, instrumental color, lipid oxidation and microbial load during storage period and it was found that changes were dependent on pressure treatment levels and storage time. Patties treated at 400 and 600 MPa were maintained better chemical and microbiological stability for 70 and 90 days, respectively. PRACTICAL APPLICATIONSThe increasing consumer attention towards the food safety and quality triggered both the academic and industrial research in the application of HPP as efficient non thermal preservation technique especially for meat and poultry products. In the present study, HPP of precooked chicken patties were observed with improved water holding capacity, cooking characteristics and textural properties. HPP at 400 and 600 MPa extended the shelf life of the product at refrigerated storage condition. Furthermore HPP did not show any negative effects on the desired nutritional components added (vitamin E and polyphenols) shows its feasibility for the development of functional meat products.