Abstract: Vacuum cooling technology on cooked meat products could obtain high cooling rates,based on the principle of thehydrous material under vacuum and sealed conditions could rapidly evaporate water and cooled.Traditionally,vacuum coolingtechnology had a limited range of application such as to vegetables and fruits.This research had an application of vacuum coolingfor cooling cooked meat.The results showed that to cool the same cooked meat products from 95℃ to 20℃,this vacuum coolingrate was 20 times quicker than the slow air cooling rate.The other advantages would include shorter processing times,improvedproducts shelf life,quality and safety.The effect about the vacuum cooling to the products mass loss was also discussed.

Key words: vacuum cooling, cooked meat processing, cooling rate, microbe, mass losses