Dense-phase carbon dioxide is a novel non-thermal food processing technology, which has many advantages such as mild processing conditions, minimal damage of heat-sensitive material, effective preservation of food nutrients, flavor, and freshness. Recently, several studies have evaluated the application of dense-phase carbon dioxide in food processing, but these have mainly focused on liquid food sterilization and kinetics, enzyme inactivation and kinetics, and its effects on food quality. Studies of dense-phase carbon dioxide in solid food processing are relatively scarce because solid food systems are complex, owing to the low CO2 permeability. In this article, various studies evaluating the application of dense-phase carbon dioxide in the processing of meat and aquatic products are reviewed, and its effects on sterilization of meat and aquatic products, muscle quality (including pH, color, water-holding capacity, texture, tenderness, nutrients, flavor, etc.) are discussed. In addition, key points for future research regarding this novel processing technology are presented. This review can provide a reference to promote further research on the industrial applications of dense-phase carbon dioxide in meat and aquatic product processing.