To explore the effects of different cooling methods on air cooling (AC), vacuum cooling (VC) and immersion vacuum cooling (IVC) on the quality on chicken meat. By analyzing the effects of three cooling methods on chicken's cooling rate, pH, color, and texture. Low-field nuclear magnetic resonance (LW-NMR) and differential scanning calorimetry (DSC) techniques were used to analyze the moisture distribution and muscle in the chicken after cooling. Compared with air cooling, the cooling rate of VC and IVC was significantly increased; IVC can effectively reduce the weight loss rate of meat (P<0.05); after VC and IVC, the pH of the meat was significant higher than that of air-cooled cooling; the texture results showed that the hardness of the meat pieces increased significantly after VC and air cooling (P<0.05); The analysis by DSC showed that the denaturation enthalpy of muscle protein was reduced under the three cooling methods, and the myofibrin and sarcoplasmic protein were significantly denatured after air cooling (P<0.05); the low-field NMR analysis showed that the vacuum there was no significant difference in the water distribution of chicken meat after VC and IVC, while the components of non-flowing water in the air cooling group were significantly reduced (P<0.05), and free water was significantly increased (P<0.05). IVC makes up for the lack of vacuum cooling, improves chicken quality to a certain extent, reduces weight loss and improves water retention.