In order to explore technological feasibility of cold sterilization in Chinese dishes, the changes of physicochemical property, microorganism and sensory quality of pre-package Braised pork by the processing of dense phase carbon dioxide (DPCD) were studied. Results indicated that DPCD could extend the shelf life of pre-package Braised pork to over 90 days. Compared to the high-temperature processing, DPCD could substantially suppress the growth of microorganism, inhibit the accumulation of TVB-N and decelerate lipid oxidation, and keep a better taste, odor and texture as the fresh sample from sensory evaluation during the storage period of pre-packaged Braised pork.