To address the nutritional requirements of diverse special needs populations, commercially available meat products with high protein and energy contents have emerged; however, their quality characteristics and nutritional digestive properties have not been fully elucidated. Representative commercially available products were selected for analyses of the nutritional composition, total energy levels, flavor profiles, textural properties, and protein digestibility. Low-fat chicken sausages (D and G) exhibited superior protein contents of 22.15 g/100 g and 22.07 g/100 g and digestibility rates of 76.44% and 73.23%, respectively, alongside favorable textural properties. Canned pork luncheon meats (I, J, and K) exhibited relatively high energy values (614~1 046 kJ/100 g) and protein digestibility (72.22%~74.09%). A total of 32 characteristic volatile flavor compounds were identified using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), with 4-vinylguaiacol identified as the primary key volatile flavor compound in commercially available meat products labeled as high-protein, and (E,E)-2,4-nonadienal in meat products labeled as high-energy. Multivariate correlation analyses revealed that the protein digestibility of commercially available meat products was negatively correlated with protein content, carbohydrate content, and energy levels. In conclusion, low-fat chicken sausages benefit from a high protein content and high digestibility, while canned pork luncheon meats are characterized by higher energy contents but also higher fat contents. These findings provide data support and theoretical references for the research and development of specialized meat products.