Pigeon meat is nutritious, containing a variety of trace elements, amino acids and other nutrients. Compared with other poultry, pigeon meat contains more content of proteins and less content of fats. Compendium of Materia Medica recorded that pigeon meat has the effects on the regulation of liver and kidney functions and detoxifying. Pigeon meat also has the functions of on treating cachexia. It also reported that pigeon meat could increase appetite, prevent aging, and hair loss, especially for the elder, children, pregnant, and patients (Dong, Liu, et al., 2020). The volatile aroma components of meat products are generally formed by Maillard reaction, lipid degradation and some vitamin degradation reactions (Zeng et al., 2020). However, the mechanisms of aroma formation in various meat products as well as in various processes are different. Therefore, processing factor is an important variable needs to be investigated in clarifying the mechanism of aroma formation in meat products. Generally, volatile aroma components in foods were mostly analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) (Dong, Li, et al., 2020; Zeng et al., 2020). It has been reported that gas chromatography-ion mobility spectrometry (GC-IMS) technology

Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat, braised meat, and fried meat). The color parameters, moisture content, and drip loss rate gradually decreased during the processing. On the contrary, crude protein content and pH value were upregulated in the processing stages of braised squabs. Furthermore, the diameter of muscle fiber significantly increased in the braised meat and further decreased in the fried meat compared with the raw muscle fiber. Similarly, hardness, springiness, and chewiness were also increased in the braised step and decreased in the fried step. Additionally, the contents of essential amino acids remain unchanged. Hence, our results provided a certain reference value on the production of braised squabs.