In this study, the effects of high hydrostatic pressure treatment on the quality characteristics and the protein structure of vacuum-packed fresh pork and wild boar meats were investigated. Based on the results, an optimal pressure value was determined that would not cause the sensory properties of the treated flesh to differ from that of the untreated fresh meats but would effectively contribute to the extension of shelf life. The conclusion was made that high hydrostatic pressure treatment performed at 200 MPa did not lead to the denaturation of meat proteins and had no significant effect on the pH value or the color parameters. However, the shelf life of the meat could be extended by a week due to the two-orders-of-magnitude germicidal effect of the treatment.