###### Abstract  
The combined effects of pulsed light and a rotating magnetic field on the quality of raw pork loin stored under refrigerated conditions were studied. Muscles from the same carcass were divided into six distinct portions. Three portions were designated as untreated control samples, while the other three underwent experimental procedures involving exposure to pulsed light and a rotating magnetic field. Comprehensive laboratory analyses were conducted at specific intervals during the storage period to evaluate changes and assess the impact of storage duration on the samples. The results demonstrated that the combined use of a magnetic field and pulsed light significantly extended the shelf life of raw pork. A significant (_p_ < 0.05) reduction in total microbial count was observed in treated samples compared to the control group throughout all storage periods. The treatment also improved all sensory attributes and reduced purge loss during refrigerated storage. Additionally, the applied treatment significantly (_p_ < 0.05) lowered the hardness and rigidity on day 10, as well as the chewiness of the pork loin on days 1 and 10 of storage. The novelty and innovation of this study lie in the application of a rotating magnetic field combined with a pulsed light beam to enhance the properties of raw pork. This approach resulted in a synergistic effect, notably decelerating the deterioration of meat quality, extending its shelf life, and reducing energy consumption during processing. These outcomes hold significant potential for environmental, economic, and social benefits. pork; magnetic field; pulsed light; physicochemical and microbiological properties; sensory analysis 202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202020202 As a result, there has been growing interest in methods that improve meat quality while preserving its nutritional value and flavor profile, driving research into innovative technologies in meat processing. Non-thermal technologies, including pulsed light, high hydrostatic pressure, pulsed electric fields, magnetic fields, and ultrasound, have emerged as potential solutions [5; 6; 7]. Among these, the magnetic field technology stands out as an eco-friendly, sustainable food processing technique that produces no waste or harmful radiation [8]. As a non-thermal approach, the magnetic field holds significant potential for mitigating the adverse effects of heat on the nutritional and quality properties of food. The magnetic field-assisted processing is a promising non-contact method that utilizes various types of magnetic fields--static magnetic fields (SMF), alternating magnetic fields (AMF), oscillating magnetic fields (OMF), and pulsed magnetic fields (PMF)--each with varying intensities and frequencies. Recent studies have demonstrated that cooling and freezing technologies assisted by magnetic fields can enhance food quality by inhibiting enzyme activity and microbial growth and minimizing ice crystal formation [3; 9]. The advantages of magnetic fields include convenience, high efficiency, safety, absence of residues, and the lack of chemical reagents [5; 10]. The application of a magnetic field can result in a high-quality food product; however, the method reaches its optimal effectiveness when combined with other unconventional food preservation techniques. It has been reported that the magnetic field can either inhibit the growth of microorganisms or promote their fermentation [5; 11]. This approach also has ability to either deactivate or activate enzymes [12]. In food preservation, the magnetic field can be applied to processes such as freezing, chilling, supercooling, and drying, especially for fruits, vegetables, and meat products [1; 13]. Additionally, it can assist in thawing [9], extracting, and modifying protein [14]. This technology has also demonstrated remarkable effectiveness in promoting seed germination and plant growth [15].