Abstract: The influence of vacuum cooling and conventional cooling at fresh beef was investigated in this study from macro- and micro-structure.The experiment was designed to evaluate the effect of different final temperature by vacuum cooling on the physical and chemical indexes of fresh beef, respectively.The water loss of fresh beef at vacuum cooling was more higher relative to the conventional cooling method.Water loss of fresh beef at different precooling way had the significant difference (p<0.05) .The more lower final temperature at vacuum cooling was, the higher water loss would be.The vacuum cooling rate was 2 and 8 times than the- 18℃ and 0℃ cold storage precooling respectively.Different cooling ways had the significant different (p<0.05) by comparing some important indexes like TPA value, protein denaturation degree and value of chromatism.In addition to the more water loss, vacuum cooling had less effect on the quality of fresh beef.Vacuum cooled the fresh beef to 4℃ was more close to the physical and chemical index of fresh beef.If some effective measure could be taken to reduce the water loss, then vacuum cooling would play an important role on fresh beef due to the slight damage in quality and nutrition.Vacuum cooling was a rapid evaporative cooling technique, which could be applied to fresh beef.