Abstract: In this paper, the cooling rate, cooling loss, color, texture and total colony count of plain chopped pig's trotter were measured by conventional water cooling and different vacuum cooling methods. The sensory evaluation of plain chopped pig's trotter was carried out to study the effect of different cooling methods on qualities of products. The results showed that the cooling loss of two stage vacuum cooling was 3.35%.The cortical brittleness of the pig's trotter was improved and the overall appearance of the pig's trotter was not significantly different from that of vacuum cooling with water.And the cooling time was shortened to 78 min compared with the pig's trotter of vacuum cooling with water. On the total colony count, the two-stage cooling was 220 CFU/g, which was significantly lower than that of conventional water-immersion cooling 's 905 CFU/g.Therefore, the two-stage vacuum cooling can shorten the cooling time and has less influence on the quality of plain chopped pig's trotter.