Abstract:This study investigated the effects of three reheating methods （microwave， steaming， and water bath） on the edible quality and volatile flavor compounds of ready-to-heat braised cattle hoof products， using freshly prepared braised cattle hoof samples as a control. The changes in edible quality indicators such as texture， shear force， color， moisture content， and reheating loss rate， as well as flavor quality indicators， were determined for the control group and the reheating group. Results revealed that the hardness， elasticity， chewiness， and cohesiveness of the steamed and water-bathed groups were decreased， with a significant reduction in shear force （P＜0.05）， while adhesiveness， L*， and a* values were significantly higher than those of the microwave group （P＜0.05） compared to the control group. Additionally， the moisture content of all reheated groups was reduced to 56.64%， 57.04%， and 57.40%， respectively， with reheating loss rates of 9.53%，5.58%， and 4.27%. The results of the electronic nose and volatile flavor compounds， along with sensory evaluation， revealed an increase in the variety and content of alkene compounds such as caryophyllene and D-limonene after reheating. The relative content of aldehydes， such as myristic aldehyde and hexadecanal， was significantly increased （P＜0.05）； in the water-bathed group， volatile flavor compounds involving phenolic， heterocyclic， and sulfur-containing compounds with lower thresholds， such as maltol， 2，5-dimethylpyrazine，and 5-methylthiohexanenitrile， were relatively more abundant. The overall acceptability score of the waterbathed braised cattle hoof was relatively high. Compared with the control group and other reheating groups， the water bath had advantages in maintaining the edible quality and flavor quality of the braised cattle hoof. Therefore， a water bath is the best reheating method for ready-to-heat braised cattle hooves.