Pork organ meats (Liver, lung, kidney and heart) were processed at either 0, 400 or 600 MPa using high Hydrostatic Pressure Processing (HPP) for 4 minutes. Color and texture were measured before and after processing. All of the HPP processed samples were lighter (Increasing L* value) than the homologous control samples, with the liver and heart samples showing significant differences between the 400 and 600 MPa processes. HPP processed samples were less red (Decreasing a* value) and more yellow (increasing b* value) than the control samples, with the exception of lung tissue. HPP processed samples trended towards increasing peak force with increasing pressure, although there was considerable variability in the results both within and between samples. The organ meats were inoculated with a mixed culture of non-Typhoidal Salmonella. HPP reduced the populations by approximately 2 log10 at 400 MPa and 4 log10 at 600 MPa. Risk modeling indicated that 400 MPa would not reliably reduce a hypothetical population of non-Typhoidal Salmonella to less than 1 cell in an 85 g serving with a hypothetical population of 50 cells/gram, although 600 MPa would achieve this level of reduction for liver, lung and kidney.