To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC). Our results showed that UO-IVC&VC effectively integrated IVC and VC under isobaric conditions. The time required to reduce the core temperature from 72 to 4 °C with UO-IVC&VC was 59.9 min, longer than VC (44.4 min) but shorter than IVC (90.2 min) and AB (356.8 min) (p <
0.05). UO-IVC&VC significantly shortened the cooling time in the later phase (20-4 °C) to 29.5 min, which was slightly faster than VC (31.5 min) (p >
0.05). The weight loss rate for UO-IVC&VC-treated sample was 3.81 %, lower than that of AB (4.32 %) (p >
0.05) and VC (9.23 %) (p <
0.05), but slightly higher than IVC (3.36 %) (p >
0.05). The color coordinates (a*, L*), relaxation time T