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Cilj ovoga rada bio je prikazati utjecaj hlađenja na kvalitetu pilećeg mesa koristeći tri metode hlađenja. Korištene metode su vakuum hlađenje bez vode, hlađenje u vodi u kojoj se kuhao uzorak te hlađenje na zraku pri sobnoj temperaturi. Uzorak korišten u ovome radu su toplinski obrađena pileća prsa koja su se kuhala u vodenoj kupelji. Promatrani parametri kvalitete su vrijeme potrebno za postizanje 4°C te 23°C u središtu uzorka, gubitak na masi te mikrobiološka kvaliteta. Dobiveni rezultati pokazuju da je za postizanje temperature od 4°C kod vakuum hlađenja potrebno 75 minuta, a za postizanje 23°C kod vakuum hlađenja potrebne su 43 minute. Nakon hlađenja uzorci su pakirani u plastične vrećice u modificiranoj atmosferi. S mikrobiološke strane zapažen je veći rast mikroorganizama kod uzoraka ohlađenih na zraku (1,8x106 CFU/g) u odnosu na vakuum hlađenje (4,3x105 CFU/g). Najveći je gubitak mase hlađenjem ostvaren kod vakuum hlađenja bez vode (7,56 %), a najmanji gubitak kod hlađenja u vodi u kojoj se uzorak kuhao (0,72 %). The aim of this work was to show cooling impact on chicken meat quality by using three different cooling methods. Vacuum cooling without water, cooling in water in which sample was cooked and cooling in the air at room temperature were the methods used in this work. Samples were chicken breasts and water bath was used for heat treatment of chicken breasts. Observed quality parameters were time required to vacuum cool the sample to 4°C and approximately to 23°C, weight loss and microbiological quality. Results showed that the time required to cool the sample by vacuum cooling to 4°C was 75 minutes, to cool the sample to room temperature was about 43 minutes. After cooling, samples were packed in plastic bags in modified atmosphere. Higher growth of microorganisms was observed at samples cooled in the air (1,8x106 CFU/g) compared with those of vacuum-cooled (4,3x105 CFU/g).The biggest weight loss is achieved by vacuum cooling without water (7,56 %), and the smallest by the cooling in water in which sample was cooked (0,72 %).