Abstract: As a non-thermal processing technology, high hydrostatic pressure (HHP) technology is often used to change the structure and physicochemical properties of proteins. Combining HHP with heat treatment can not only reduce the pressure and time required for HHP treatment, but also greatly improve the quality of meat products. In this paper, the effects of temperature-pressure combined treatment technology (TP) on the structure and gel properties of myofibrillar proteins (MP) together with the relevant mechanism are systematically reviewed, providing theoretical support for the application and promotion of this technology.