## 3 Results and Discussion
### Sensory Characteristic  
The sensory properties of pork loin after refrigerated storage and exposure to a magnetic field and pulsed light are presented in Figure 2.  
In most sensory attributes evaluated, pork meat exposed to magnetic fields and pulsed light received higher ratings throughout the storage period. The results revealed a statistically significant (\(p<0.05\)) effect of magnetic field and pulsed light on sensory characteristics such as aroma (intensity and desirability), tenderness, and juiciness in meat stored for 7 days, as well as on taste intensity in meat stored for 10 days, compared to the control sample. The enhancement of sensory characteristics in meat following the application of the synergistic effects of both treatments may result from photochemical reactions induced by pulsed light, which alter the meat's chemical composition and, in turn,influence its aroma and flavor. For instance, oxidation processes can modify the aromatic profile, leading to a more pleasant scent. Additionally, pulsed light can break down undesirable compounds, such as sulfur-containing substances, that negatively impact the meat's odor and taste. The magnetic field may also affect the activity of enzymes involved in aroma production, further improving the meat's fragrance. The enhancement of sensory characteristics in meat following the application of the synergistic effects of both treatments may result from photochemical reactions induced by pulsed light, which alter the meat's chemical composition and, in turn, influence its aroma and flavor. For instance, oxidation processes can modify the aromatic profile, leading to a more pleasant scent. Additionally, pulsed light can break down undesirable compounds, such as sulfur-containing substances, that negatively impact the meat's odor and taste. The magnetic field may also affect the activity of enzymes involved in aroma production, further improving the meat's fragrance. Previous studies by several authors [65; 66; 67] found that pulsed light had no significant effect on sensory quality changes in the products analyzed. However, [PERSON] and [PERSON] [68] reported that pulsed light application negatively affected the meat samples. Implications of the Applied Methods for the Industry Both used methods can work synergistically to enhance the elimination of microorganisms. The magnetic field, for instance, can facilitate the penetration of UV light into microbial cells, while the light can amplify the effects of the magnetic field, influencing biochemical reactions and metabolic processes. This combination leads to more effective pathogen reduction and extends the shelf life of pork. Recent advancements in meat processing technologies suggest that the application of both methods significantly alters the structure of muscle proteins and lipids, thereby improving the physical quality of the meat. Modifications in the conformation and stabilization of muscle proteins, as well as a reduction in lipid oxidation, contribute to enhanced meat tenderness and juiciness--key factors for organoleptic quality. Specifically, methods involving the interaction of both techniques can slow protein denaturation and reduce nutrient losses during storage, allowing for longer preservation without compromising quality. In summary, the combined effects of both methods impact pork's microbiological and physicochemical properties by interacting with cellular structures, microorganisms, and biochemical processes within the meat. These interactions improve the quality, safety, and durability of pork, which is vital in the food industry. The integration of the combined effect of both methods in the food industry holds the potential to significantly enhance the efficiency of pork preservation without adversely affecting most quality attributes of the raw material. These technologies can be applied at various stages of production--from storage and pre-treatment to final packaging.