###### Abstract
Moreover, when integrated with other technologies such as ultrasound, pulsed electric fields, and functional materials, the magnetic field technology can enhance its effectiveness in food processing through synergistic interactions [11; 16; 17]. Pulsed light is a technology used for the rapid, non-invasive, and residue-free surface decontamination of food and food contact materials in processing environments [18]. It offers numerous benefits, such as fast processing, energy efficiency, and environmental sustainability [19]. The application of pulsed light is also considered safe, as the procedure is conducted within a chamber that prevents direct exposure to the external environment [20; 21]. [PERSON] et al. [22] employed a combination of pulsed electric field and oscillating magnetic field to maintain the supercooled state of meat at an internal temperature of \(-4\)\({}^{\circ}\)C for 14 days, with the meat samples remaining unfrozen throughout the storage period. Although numerous studies have demonstrated that electromagnetic fields have a clear impact on controlling the supercooled state of meat, the technology most commonly employed involves the combination of electric with magnetic fields [23], and the processing method has typically been complex. [PERSON] et al. [1] observed that static magnetic field may be more effective than oscillating magnetic field in lowering the temperature of meat and maintaining its supercooled state. [PERSON] et al. [24] reported that the magnetic field affected various aspects of pork and beef, including freezing characteristics, water-holding capacity, water state and distribution, texture, color, nutrient composition, and flavor profile during storage periods of 2, 4, 6, and 8 weeks. As the economy develops and income levels rise, the demand for food--particularly meat and its products--increases. This necessitates the development of innovative technologies aimed at minimizing changes to food quality. One such technology is undoubtedly the synergistic use of a magnetic field combined with pulsed light, which appears to be a promising solution for various aspects of a sustainable food system, particularly in meat processing and preservation, offering environmental, economic, and social benefits. The combined application of a magnetic field and pulsed light represents a novel preservation technique that effectively delays the degradation of pork quality while preserving its nutritional value and extending its shelf life. This method has been shown to increase pork's shelf life by approximately 30%, which in turn reduces packaging requirements, lowers storage and transportation costs, enhances the meat's technological properties, and minimizes food waste, yielding notable economic and societal advantages. To date, the majority of research has concentrated on the independent use of magnetic fields or pulsed light to prolong meat shelf life or enhance its quality. However, the integration of these two techniques has not yet been explored, despite its potential to produce synergistic effects. Investigating this combined approach could drive significant advancements in preservation technologies, particularly for pork, which is highly prone to rapid spoilage due to bacterial growth. Given the aforementioned context, the aim of this study was to demonstrate the synergistic effects of a rotating magnetic field and pulsed light on the physicochemical, technological, and sensory properties, as well as the nutritional value and shelf life of raw pork bio stored under refrigeration.