The choice of processing technology for prepared meat products is at the core of the quality of the product, especially the appropriate preheating temperatures and reheating methods. This study investigated the effects of preheating and reheating processes on the water-holding capacity and flavor of prepared meat patties. The results indicated that the water-holding capacity of the heating-up preheating type was superior to that of the other preheating types. The product yield of the 160 → 190 °C preheating group was the highest (96.12 %), with the lowest reheating loss (11.32 %) and the largest proportion of immobilized water. Moreover, the GC-IMS analysis further revealed that the 160 → 190 °C preheating group had lower butyric acid contents and higher amounts of 2-acetylfuran and ethyl acetate, which conferred a sweet nutty aroma and fruity flavors to the patties. Among the five reheating groups, the electronic nose and GC-IMS comprehensively revealed that the flavor profile of the air-frying group had an attractive flavor characteristic. Additionally, more pyrazines and sulfur-containing compounds with pleasant odors were identified in the air-frying group. Furthermore, the air-frying reheated prepared meat patties scored the highest in sensory tests, with the highest purchase intention (80 %), and the purchase intention of the boiling group was only 20 %. This study is expected to improve the traditional process and provide a new strategy for developing high-quality meat products.