The quality characteristics of chilled pork treated with high pressure carbon dioxide (HPCD)were investigated in this experiment.A greater reduction of redness α after HPCD treatment of 7,14 and 21MPa for 30 min at 55 ℃ occurred.Moreover,significant decrease of redness α levels was observed with the increase of the pressure.Lightness L,shear stress,water retention and myofibrillar fragmentation index hadnt been changed significantly.Volatile basic nitrogen at the day of 6 and 9 was significantly less than of untreated sample.These results indicated that HPCD treatment prolonged the shelf life of chilled pork,but decreased its sensory quality.