Abstract: Vacuum cooling of cooked meat with cylindrical shape was carried out to validate the mathematical model of moisture movement.The results show that the temperature of cooked meat is reduced from 70℃to 5℃within 70 min. The final predicted temperatures at the core and surface of cooked meat were 7.01℃and 3.98℃,respectively.The final measured core and surface temperatures were 6.97℃and 3.78℃,respectively.During vacuum cooling,the measured average moisture content of cooked meat was reduced from 72.60%to 61.03%.Similarly,the predicted average moisture content of cooked meat was reduced from 71.00%to 62.37%.The predicted and measured weight losses were 8.63%and 11.57%.The difference of weight loss between the measured and predicted data was within 3%.The calculated and experimental results suggest that the developed mathematical model can predict the variation process of the temperature, pressure and moisture content within cooked meat during vacuum cooling.