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.

Pigeon soup is one of the traditional Chinese soups, but effects of pigeon breeds and pigeon ages on the nutrition and flavor of soup remain unclear. The objective of this study was to evaluate the differences of nutritional components in different breeds (Liangtian king pigeon, American ground king pigeon, Dabao pigeon, and Shiqi pigeon) and different ages (18 days, 28 days, 4 years) of meat pigeons. Meanwhile, the differences of volatile flavor substances in pigeon soups were further explored by GC–MS and GC‐IMS. The result showed that the crude fat content of Liangtian king pigeon was significantly higher than that of the other three breeds. Besides, the water content of Liangtian king pigeon was markedly higher than that of American ground king pigeon. Meantime, with the increase of pigeon age, the content of crude fat of 28‐day‐old pigeon was considerably higher than that of 4‐year‐old pigeon. Additionally, the results of GC–MS and GC‐IMS indicated that the varieties and contents of volatile flavor substances in Liangtian king pigeon soup were more abundant, with a total content of 815.41 μg/L. Moreover, the volatile flavor substances in 28‐day‐old pigeon soup were higher, with a total content of 815.39 μg/L. Overall, the 28‐day‐old Liangtian king pigeon was an optimal raw material for soup. The result of this study might provide a reference for the selection of pigeon soup materials, improving the quality and flavor of pigeon soup. In addition, it laid a theoretical foundation for revealing the potential health and nutrition value of pigeon soup and promoting its industrialization. Novelty impact statement The results of nutrient composition analysis showed that water, crude fat, and fatty acid contents of 28‐day‐old Liangtian king pigeons were higher than American ground king pigeon, Dabao pigeon, and Shiqi pigeon. SPME‐GC–MS and GC‐IMS showed that the volatile flavor compounds in 28‐day‐old Liangtian king pigeon soups were 815.39 μg/L, so 28‐day‐old Liangtian king pigeons were recommended for soup. This study provided scientific basis for Cantonese soup industrialization development.