## 3 Results and Discussion
### Color Results  
The color of meat is considered one of the most important quality attributes, as consumer rejection based on color renders all other visually assessed quality characteristics irrelevant [52; 53; 54]. Besides visual perception, color is determined by the presence of pigments and is further influenced by the meat's structural properties and composition [55]. Key factors that impact meat color include the amount, composition, and transformations of pigments, particularly myoglobin [56]. Table 3 presents the results of the analysis of the effect of magnetic field and pulsed light treatment on the color parameters of pork loin stored under refrigerated conditions.  
These parameters include L* (lightness), a* (redness), b* (yellowness), total color difference, browning index (BI), and heme pigment content. The total amount of light reflected and absorbed by the meat surface influences its lightness. This parameter is primarily determined by the physical properties of muscle tissue, which define its structural characteristics [57]. The analysis revealed that the application of magnetic field and pulsed light significantly (\(p<0.05\)) increased color lightness throughout the entire storage period. However, no significant (\(p<0.05\)) effects were observed on the variability of the a* and b* parameters, browning index, \(\Delta\)E, or heme pigment content in pork loin. A slight decrease in redness and a slight increase in yellowness were noted after applying magnetic field and pulsed light throughout the refrigerated storage period. Additionally, a reduction in the browning index was observed over the entire storage period, though these changes were not statistically significant. A combined treatment affects meat by improving pigment stability, causing structural changes in the material, and stimulating photochemical reactions that lead to enhanced light reflection and color regeneration. These effects synergistically contribute to increased brightness in the meat's color, which is important for its visual appeal and longevity during storage, as this raw material typically darkens during refrigerated storage. Redness is the key parameter influencing the color of meat and meat products [58]. The slight decrease in a* values observed with magnetic field and pulsed light exposure (Table 3) aligns with findings by [PERSON] et al. [51], who suggested that an increase in metmyoglobin content contributed to this reduction. In their study, ground beef subjected to a pulsed magnetic field of 10 mT and 1 Hz for 2 h exhibited a similar decrease in a* values. Magnetic field may inhibit metmyoglobin formation by influencing the oxidation state of iron atoms within the heme group, thus decreasing the oxidation of oxymyoglobin to metmyoglobin [24]. The observed decrease in a* values appears to result primarily from oxidation-promoting free radicals, which likely destabilize heme pigments and reduce a* values [59]. [PERSON] et al. [60,61] and [PERSON] et al. [57] reported that oxymyoglobin (OMb) significantly contributes to both red and yellow coloration, as well as high color saturation (C*). Furthermore, some authors indicate that the presence of specific myoglobin forms on the meat surface can also affect its color lightness [62].