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Article

Synergistic Effects of a Rotating Magnetic Field and Pulsed Light on Key Quality Characteristics of Refrigerated Pork: A Novel Approach to Shaping Food Quality

by
Paulina Duma-Kocan
1,
Mariusz Rudy
1,*,
Marian Gil
1,
Renata Stanisławczyk
1,
Anna Krajewska
2,
Dariusz Dziki
2,* and
Bogdan Saletnik
3
1
Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland
2
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głeboka Street, 20-612 Lublin, Poland
3
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food and Nutrition Technology, College of Natural Science, University of Rzeszow, 2D Ćwiklińskiej St., 35-601 Rzeszow, Poland
*
Authors to whom correspondence should be addressed.
Submission received: 20 November 2024 / Revised: 17 December 2024 / Accepted: 20 December 2024 / Published: 22 December 2024
(This article belongs to the Section Food Science and Technology)

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.

1. Introduction

Pork is a significant source of animal protein, valued by consumers for its nutritional profile. However, it is particularly prone to rapid deterioration when exposed to relatively high temperatures [1,2]. In food processing, cooling and freezing technologies are extensively employed to preserve safety and quality. Traditional methods, even so, often compromise cellular structure, reduce nutrient content, and negatively affect sensory and flavor characteristics [3].
Due to its nutritional composition, high water content, and moderate pH, meat provides an ideal environment for microbial growth, making it a highly perishable product [4]. 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]. 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].
You 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 °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. Tang 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. Liu 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 loin stored under refrigeration.

2. Materials and Methods

2.1. Material

The research involved collecting longissimus dorsi muscle (LDM) samples from pig carcasses sourced from individual farmers associated with producer groups who had contracts with a meat processing facility in southeastern Poland. The pigs were kept in consistent environmental conditions, with access to the same balanced feed and water available at all times. Muscle samples were obtained from 30 pigs, each a cross between the Polska Biała Zwisłoucha (♀) and Duroc (♂) breeds, with a balanced representation of both gilts and barrows. The pigs weighed between 110 and 120 kg at slaughter. Following transportation, the animals were held in livestock pens for 5 h. Slaughter was conducted according to standard procedures in the meat processing industry. The carcasses were then stored under refrigeration (+3 °C ± 0.5 °C) for 24 h before the longissimus dorsi muscle was excised. The study was carried out using raw meat, with no direct involvement of personnel in the handling of live animals. The meat samples were sourced from carcasses of animals slaughtered in compliance with industrial regulations and under the supervision of appropriate regulatory authorities responsible for overseeing the slaughter process.

2.2. Meat Processing

After 24 h of storage at a low temperature (+3 °C ± 0.5 °C), the longissimus dorsi muscle was carefully removed from the right side of the carcass, specifically from the region between the 4th and 5th thoracic vertebrae, extending to the last lumbar vertebra and the first sacral vertebra. The muscle from the same carcass was sectioned into six portions along the direction of the muscle fibers. Three of these portions were set aside as control samples, while the other three underwent two different treatments, applied in the following combination: (1) rotating magnetic field—stimulation with a rotating magnetic field with a flux density of up to 0.5 mT along the Cartesian X-plane and a flux density of up to 0.5 mT along the Cartesian Y-plane at an induction frequency of 1000 Hz with a 1/1000 s signal change period; (2) pulsed light—both sides of the longissimus dorsi muscle were exposured to a pulsed light beam (400 Hz for 60 s, energy 600 mW, and wavelengths of 660 and 405 nm). The light source was positioned 20 cm away from the surface of the samples, and the energy delivered by pulsed light for 1 min was 6 J/cm2, corresponding to a power density of 100 mW/cm2. The parameters for the processing methods were determined based on findings from preliminary experiments and prior studies involving diverse materials of both plant and animal origin. Initial assessments encompassed a wider spectrum of analytical parameters, from which those demonstrating the greatest anticipated effectiveness were chosen for further detailed investigation. The mass of each sample subjected to magnetic fields and pulsed light treatment was 350 ± 30 g. The experimental setup diagram is shown in Figure 1. Comprehensive laboratory analyses of the meat were performed after 1, 7, and 10 days of storage at a refrigeration temperature of 3 °C. Beginning on day 8, daily assessments were conducted to evaluate the freshness of the meat. The aroma of the meat and the condition of its surface were assessed. If any undesirable (such as ammoniacal odoral) aroma or sliminess on the surface of the samples was observed after the preservation treatments, the affected samples were discarded and excluded from further analysis. Following 8 to 10 days of refrigerated storage, only three samples were deemed unacceptable, accounting for 10% of the control group.
After each storage period in the refrigeration chamber, both for the control samples and those subjected to the rotating magnetic field and pulsed light treatment, the following analyses were performed: chemical composition, pH measurement, water activity, TBARS index, thermal and forced drip loss, redox potential, total microbial count, the content of heme pigment and color, texture parameters, and consumer acceptance.

2.3. Methods

2.3.1. Chemical Composition

The basic chemical composition was determined using the following methods: water content (PN-ISO 1442:2000 [25]), protein content (PN-75/A-04018 [26]), fat content (PN-ISO 1444:2000 [27]), salt content [PN-A-82112:1973 + Az 1:2002 [28]), and ash (mineral) content (PN-ISO 936:2000 [29]).

2.3.2. Physicochemical and Microbiological Properties

The pH, water activity, and redox potential were measured [30]. Thermal drip [31] and forced meat drip was also measured [32]. The TBARS index were determined following the procedure outlined by Pikul, Leszczyński, and Kumerow [33], and the total microbial count was analyzed according to PN-EN ISO 4833:2004 [34].

2.3.3. Color Measurement

Color coordinates in the CIE Lab* system were performed [30]. In addition, the browning index (BI) [35] and total color difference were determined [36]. The percentage of heme pigments was also measured [30].

2.3.4. Measurement of Texture

The measurement of texture characteristics was carried out based on the procedures detailed in the existing literature [30,37].

2.3.5. Sensory Evaluation

The sensory evaluation of pork meat followed the methodology outlined by Baryłko-Pikielna and Matuszewska [38], as described in Duma-Kocan et al. [30].

2.4. Statistical Analysis

The distribution of the data was examined for normality using the Kolmogorov–Smirnov test, while the homogeneity of variances was assessed through the Brown–Forsythe test. A two-way analysis of variance (ANOVA) was performed on the physicochemical, microbiological, texture, and sensory properties of pork meat. The model was designed with treatment type and cold storage duration treated as fixed effects, while batch was included as a random factor to account for variability between batches. For the sensory evaluations, batch, panelists, and their interactions were considered, with batch serving as the error term to evaluate the significance of the main effects and the interactions between factors. Significant differences between means were determined using Tukey’s post hoc tests with a significance level of p < 0.05. The Statistica 13.3PL software (STATISTICA v. 10; StatSoft, Krakow, Poland) package from TIBCO Software Inc. (Palo Alto, CA, USA) was utilized for this analysis. The results, including means and standard errors (SEM), are presented in Table 1, Table 2, Table 3 and Table 4 and Figure 2.

3. Results and Discussion

3.1. Chemical Composition

The composition and proportions of individual chemical components influence both the nutritional value and the consumer appeal of meat. Table 1 presents the basic chemical composition of pork loin stored under refrigeration following exposure to a rotating magnetic field and a pulsed light stream.
The data indicate that the content of individual chemical components did not change significantly (p > 0.05) after treatment with the magnetic field and pulsed light. It was observed that refrigeration led to a slight water loss from the meat, although this change was not statistically significant. A similar trend was observed for salt content, which slightly decreased with increased refrigeration time, both in the control sample and in those treated with magnetic field and pulsed light. There is a lack of literature on the effect of magnetic field and pulsed light on the chemical composition of pork meat. Duma-Kocan et al. [39] investigated the impact of pulsed light on the quality and shelf life of the longissimus dorsi muscle stored under refrigerated conditions. They also found no significant effect of pulsed light on the variability of the basic chemical composition of the meat.

3.2. Physicochemical and Microbiological Properties

Table 2 presents the results regarding the impact of a magnetic field and pulsed light on the physicochemical and microbiological properties of pork loin stored under refrigerated conditions.

3.2.1. Physicochemical Characteristics of Meat

pH is commonly used as an indicator of meat freshness. The pH values obtained in this study revealed a significant effect of the treatment (p < 0.05) on the meat’s acidity throughout the refrigeration period. As storage time increased, pH values slightly rose in both the control sample and those treated with magnetic field and pulsed light; however, these differences were not statistically significant. The increase in pH during refrigerated storage may be attributed to the breakdown of proteins into ammonia, amines, and alkaline substances, influenced by endogenous enzymes and microorganisms in pork [40,41]. Furthermore, it was found that magnetic field and pulsed light had no effect on water activity, forced drip, redox potential, or the TBARS index. However, the combined treatment significantly reduced forced drip throughout the refrigeration period (p < 0.05), compared to the control sample. Additionally, two-way analysis of variance revealed a statistically significant effect of both the applied treatment and refrigeration storage time on forced drip. Water absorption capacity of meat refers to its ability to retain its own water (juice) and absorb additional water during the processing stage. This property is one of the most important indicators of the technological suitability of meat and a key parameter for assessing its quality [42]. It influences the sensory characteristics of meat to some extent and is a critical factor in determining its technological usability. Analysis of the data presented in Table 2 shows a positive effect of the treatment on the meat’s ability to retain water. Forced drip decreased with increasing refrigeration storage time. Moreover, refrigeration time significantly (p < 0.05) influenced water loss in both the control sample and those treated with magnetic field and pulsed light. The magnetic field has the potential to modify the microstructure of meat, especially by affecting the molecular interactions between water molecules and proteins. It alters the binding mechanism of water to these proteins, thereby improving water retention within muscle fibers. As a result, this reduces the loss of water due to leakage, leading to meat with enhanced moisture retention, which ultimately contributes to improved juiciness and overall product quality.
Similar results were observed by Wang et al. [43], who investigated the effect of static magnetic fields on pork quality. The authors demonstrated a positive effect of the treatment on water absorption capacity, with values higher than those of the control sample.

3.2.2. Microbiological Characteristics of Meat

The research showed that the combined application of the used techniques led to a significant (p < 0.05) reduction in the overall microorganism count during the cold storage period in comparison with the control sample. Furthermore, two-way analysis of variance indicated that both the treatment applied and the storage duration had a statistically significant impact on the total microbial load. sMicrobial inactivation is a non-selective process primarily driven by photochemical effects. The extent of reduction is influenced by factors such as the type of meat, its chemical composition, and the specific characteristics and physiological state of the microorganisms present [44,45]. According to the literature [44,45,46], the pulsating light stream damages cell membranes, leading to a reduction in the overall number of microorganisms. The combination of the used techniques reduces the microorganism count in meat stored under refrigeration, primarily by impairing their ability to grow, proliferate, and endure harsh conditions. The synergistic effect of these two factors can disrupt microbial cellular structures, induce oxidative stress, and enhance the effectiveness of photodynamic action. Consequently, this treatment allows the meat to retain higher quality and an extended shelf life during storage. Similar findings were reported by Duma-Kocan et al. [39], who investigated the effect of pulsating light on the quality and shelf life of the longissimus dorsi muscle of pigs stored under refrigerated conditions. The authors demonstrated that the treatment caused a decrease in the total number of microorganisms compared to the control group throughout all refrigerated storage periods. Fojt et al. [47] reported a reduction in the populations of Escherichia coli, Leclercia adecarboxylata, and Staphylococcus aureus following exposure to a moderate magnetic field (10 mT) at 50 Hz for up to 30 min. In a similar study, Novák et al. [48] demonstrated that exposure to the same magnetic field parameters (10 mT, 50 Hz) for up to 24 min resulted in a decrease in the population of Saccharomyces cerevisiae and inhibited their growth. The authors suggested that bacteria exhibit a higher sensitivity to magnetic field exposure than yeasts, which is likely attributed to the structural differences between eukaryotic and prokaryotic cells. Furthermore, Konopacki and Rakoczy [49] demonstrated that a rotating magnetic field serves as a trigger for Gram-positive bacteria, including Staphylococcus aureus ATCC 43300, Enterococcus faecalis ATCC 29212, and Streptococcus mutans ATCC 35668. This treatment, administered at a constant intensity (18 mT for 8 h), effectively inhibited the growth of Gram-negative bacteria, including Escherichia coli ATCC 8739, Serratia marcescens ATCC 274, and Klebsiella oxytoca PCM 22. Similarly, other authors [50] observed a reduction of approximately 1 log in specific pathogens in tuna and beef carpaccio treated with pulsed light, despite applying significantly higher fluences of up to 8.4 and 11.9 J/cm2. Lins et al. [51] explored the effects of pulsed magnetic field treatment on meat samples, particularly the Supraspinatus muscle from Angus cattle. Unlike most studies, which generally focus on short-term PMF exposure, this study involved longer treatment durations, specifically 2 h and 12 days, under dark conditions. Notably, meat samples exposed to PMF (1 Hz) for 2 h showed no significant change in total aerobic plate count after 12 days of refrigeration. After 12 days, the aerobic plate count of the control sample increased by 2.0 log10 cycles. In comparison, the PMF-treated samples showed increases of only 0.7 and 1.5 log10 cycles for the 2 h and 12-day exposures, respectively.

3.3. 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, ∆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 Lins 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]. Karamucki et al. [60,61] and Lindahl 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].

3.4. Textural Analysis

Texture is a key quality indicator in refrigerated products, facilitating practical assessment through structural analysis. Hardness reflects the force required to compress the sample to a specific degree, while elasticity measures the sample’s ability to recover its shape after deformation. Additionally, texture reveals the sample’s resistance to compression [63,64]. The texture parameters evaluated in the TPA test include hardness, chewiness, springiness, and cohesiveness [58]. Table 4 presents these parameters for pork loin after refrigerated storage and exposure to magnetic fields and pulsed light.
Our findings indicate that the combined application of magnetic field and pulsed light significantly affected (p < 0.05) hardness in both cycles 1 and 2, as well as muscle rigidity after 10 days of refrigerated storage. Additionally, a statistically significant interaction effect (p < 0.05) between storage duration and treatment type was observed for hardness in cycles 1 and 2. Significant differences (p < 0.05) in chewiness were also identified between the control sample and the sample treated with magnetic field and pulsed light, as well as between samples treated with magnetic field and pulsed light over the full storage period and the control sample on days 7 and 10. No significant differences were observed for other texture parameters, including adhesiveness, cohesiveness, and resilience. The alterations in protein structures during the initial stages of cold storage were likely minimal, which explains the slight increase in meat hardness on the 1st and 7th days following treatment with pulsed light and magnetic field (although these changes were not statistically significant). However, after 10 days of refrigeration, more substantial changes in the protein structures of the meat were observed. As a result of the combined effects of pulsed light and magnetic field treatment along with the storage period, a decrease in meat hardness was noted (p < 0.05). Consequently, the treatment led to a reduction in the meat’s rigidity and chewiness (p < 0.05). The literature lacks data on the impact of magnetic field and pulsed light on the texture of the longissimus dorsi muscle. However, a study by Mok et al. [23] on chicken breast chilling found that combining pulsed electric field with oscillating magnetic field effectively preserved better texture properties, particularly cutting force. Liu et al. [24] examined the influence of a weak magnetic field on water retention, texture, and volatile compounds in pork and beef during frozen storage. They found that frozen pork exposed to a magnetic field exhibited higher elasticity and lower hardness compared to conventionally frozen meat. Conversely, Wang et al. [43] reported that magnetic field application increased the hardness of pork tenderloin throughout the storage period. The lower values of certain texture parameters observed in meat exposed to magnetic fields and pulsed light under refrigerated conditions are likely due to alterations in protein structure and an accelerated rate of protein transformation.

3.5. 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, Tomasevic and Rajkovic [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. The anticipated benefits include extended shelf life, improved food safety, reduced reliance on chemical preservatives, and lowered operational costs, making them promising solutions for modern food production.
However, a significant limitation to the practical application of this research is the high cost of purchasing and installing equipment necessary for these processing technologies in meat production lines. These initial costs may be considerably higher than those associated with traditional meat processing methods, posing a potential barrier to widespread industrial adoption.
The use of both techniques remains in the exploratory phase, and future research could provide a deeper understanding of the mechanisms and potential advantages of this technology. There is considerable potential to enhance meat quality, shelf life, nutrient retention, and microbiological safety through this approach. Future research directions should focus on investigating the effects of these technologies on molecular structure, texture, biochemical processes, and long-term storage outcomes. A better understanding of these mechanisms will facilitate the further development of innovative processing technologies within the meat industry.

4. Conclusions

After applying the rotating magnetic field and pulsed light treatment, a reduction in the overall number of microorganisms was observed compared to the control group during all refrigeration storage periods. This indicates that the treatment extended the shelf life of the pork loin. Additionally, the combination of rotating magnetic field and pulsed light improved sensory properties throughout the entire refrigeration storage period. Lower forced drip values indicated enhanced water-holding capacity compared to the control group. The application of magnetic field and pulsed light significantly increased (p < 0.05) the meat’s color brightness throughout the storage period. Statistical analysis revealed that the applied treatment significantly reduced the hardness and rigidity of the meat on day 10 and its chewiness on days 1 and 10 of refrigeration storage. The use of the magnetic field in combination with pulsed light can be considered an innovative preservation method that delays the deterioration of pork quality (without causing nutrient loss) and extends its shelf life. As a result, the shelf life of raw pork can be extended by approximately 30%, leading to reduced packaging use (providing environmental and economic benefits), improvements in some technological properties, and a reduction in food waste (offering both economic and social benefits).

Author Contributions

Conceptualization, P.D.-K. and M.R.; methodology, P.D.-K. and M.R.; formal analysis, P.D.-K.; investigation, P.D.-K., M.R. and M.G.; data curation, P.D.-K. and R.S.; writing—original draft preparation, P.D.-K.; writing—review and editing, P.D.-K., D.D., A.K. and M.R.; visualization, P.D.-K., M.G., B.S. and M.R.; supervision, D.D. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

The sensory evaluation of meat was carried out on a hedonic scale. According to the information provided by the Bioethics Committee of the University of Rzeszów, ethical consent was not required for this type of research. This declaration is also in accordance with Polish national law and the Helsinki Convention on Human Rights. The research did not involve human experimentation in the same way as clinical or psychological research.

Informed Consent Statement

Before the study, all participants were informed about the characteristics of the samples and consented to participate.

Data Availability Statement

The original contributions presented in the study are included in the article; further inquiries can be directed to the corresponding authors.

Conflicts of Interest

The authors declare no conflicts of interest.

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Figure 1. Diagram of the experimental setup showing the effect of a rotating magnetic field and pulsed light on the properties of pork loin.
Figure 1. Diagram of the experimental setup showing the effect of a rotating magnetic field and pulsed light on the properties of pork loin.
Applsci 14 12013 g001
Figure 2. Sensory characteristics of refrigerated pork loin following treatment with a combined non-thermal processing method (A) 1 day cold storage, (B) 7 days cold storage, (C) 10 days cold storage; K—control sample; MS—combined treatment; a,b—statistically significant differences.
Figure 2. Sensory characteristics of refrigerated pork loin following treatment with a combined non-thermal processing method (A) 1 day cold storage, (B) 7 days cold storage, (C) 10 days cold storage; K—control sample; MS—combined treatment; a,b—statistically significant differences.
Applsci 14 12013 g002aApplsci 14 12013 g002b
Table 1. The chemical profile of refrigerated pork loin subjected to the processing techniques used.
Table 1. The chemical profile of refrigerated pork loin subjected to the processing techniques used.
SpecificationTreatmentsCold Storage Period (Days)Standard Error of the Mean
1710
Fat (%)K4.764.654.240.02
MS4.134.834.380.37
SEM0.290.460.53
Water (%)K74.2373.2372.193.13
MS74.0673.4372.654.29
SEM2.265.383.48
Protein (%)K20.1120.5320.451.03
MS20.3620.2620.461.34
SEM0.621.091.85
Minerals (%)K1.791.931.630.28
MS1.831.721.550.29
SEM0.380.350.13
Salts (%)K0.530.430.350.05
MS0.510.410.360.05
SEM0.050.060.05
K represents the control sample; MS refers to the combined treatments of both methods used; No statistically significant differences were observed between the groups (p > 0.05).
Table 2. Physicochemical and microbiological properties of refrigerated pork loin following treatment with combined non-thermal processing methods.
Table 2. Physicochemical and microbiological properties of refrigerated pork loin following treatment with combined non-thermal processing methods.
SpecificationTreatmentsCold Storage Period (Days)Standard Error of the MeanANOVA (Two Factor: T and Z)
1710
pHK5.47 a5.55 a5.56 a0.08Z *
MS5.71 b5.72 b5.77 b0.1
SEM0.090.110.08
Water activityK0.9740.9760.9790.01-
MS0.9700.9780.9710.01
SEM0.010.010.02
Thermal drip (%)K24.8124.6221.972.34-
MS26.0922.9421.314.25
SEM5.662.132.10
Forced drip (cm2)K5.41 ax4.93 ay4.13 az1.12Z *; T *
MS3.76 bx3.30 by3.02 bz0.89
SEM0.871.111.05
TBARS index (mg MDA/kg)K0.600.630.680.05-
MS0.600.680.750.22
SEM0.060.160.19
Oxidation-reduction potential (mV)K323.19301.17320.2120.09-
MS298.90319.04345.1412.18
SEM12.6723.0612.68
Total number of microorganisms (CFU/g)K3.24 × 105 ax11.87 × 105 ay10.68 × 106 ay5.49 × 105Z *; T *
MS2.35 × 104 bx4.06 × 105 by7.73 × 106 bz4.33 × 105
SEM0.92 × 1041.35 × 1051.33 × 106
K represents the control sample; MS refers to the combined treatments of both methods used; T denotes the cold storage duration; Z indicates the type of treatment; * p < 0.05. No statistically significant differences were observed between the groups (p > 0.05). Statistically significant differences were observed between the groups (p < 0.05): a,b refers to differences within the same column, while x,y,z indicates differences within the same line. The absence of letters or the use of identical letters signifies no statistically significant differences.
Table 3. Color parameters and heme pigment content of refrigerated pork loin following treatment with the used techniques.
Table 3. Color parameters and heme pigment content of refrigerated pork loin following treatment with the used techniques.
SpecificationTreatmentsCold Storage Period (Days)Standard Error of the MeanANOVA (Two Factor: T and Z)
1710
L*K50.95 a50.27 a49.85 a4.79Z *
MS74.61 b75.06 b71.36 b6.39
SEM4.277.155.36
a*K15.5019.8215.172.95-
MS13.5213.4212.622.31
SEM2.653.222.02
b*K6.8912.898.701.38-
MS11.0412.9511.041.76
SEM1.142.571.01
BIK37.8057.1340.453.05-
MS28.7831.5529.273.14
SEM3.023.573.24
∆E 24.1025.6021.79
MB (%)K47.8854.7747.838.87-
MS49.0742.8348.129.19
SEM5.6013.747.76
METMB (%)K29.7623.1432.3810.20-
MS28.6325.6932.3511.87
SEM9.0513.2510.83
MBO (%)K22.3622.0919.797.75-
MS22.3031.4719.5312.06
SEM8.6313.157.95
OZB (mg/kg)K2.882.472.910.45-
MS2.852.232.860.46
SEM0.210.870.24
K—control sample; MS—processing method; MB—myoglobin; METMB—metmyoglobin; MBO—oxymyoglobin; OZB—total dye content; T—cold storage time; Z—type of treatment; * p < 0.05. Statistically significant differences were observed between the groups (p < 0.05): a,b refers to differences within the same column.
Table 4. Texture characteristics of pork loin meat stored under refrigerated conditions after application of the processing method.
Table 4. Texture characteristics of pork loin meat stored under refrigerated conditions after application of the processing method.
SpecificationTreatmentsCold Storage Period (Days)Standard Error of the MeanANOVA
(Two Factor: T and Z)
1710
Hardness 1 (N)K111.47 xy135.93 xy124.05 axy7.70Z × T *
MS125.55 xy139.23 x85.88 by8.45
SEM9.418.086.75
Hardness 2 (N)K70.0886.4681.13 a6.36Z × T *
MS76.3187.53 x60.89 by6.94
SEM4.108.167.70
Rigidity 5 (N)K14.7320.409.39 a1.72Z *
MS28.9721.215.55 b2.10
SEM1.342.591.81
Rigidity 8 (N)K66.3182.0163.95 a5.20Z *
MS83.9684.3333.01 b4.47
SEM3.354.756.42
Adhesiveness (mJ)K1.742.292.070.47-
MS1.541.742.090.38
SEM0.230.290.76
CohesivenessK0.270.250.280.05-
MS0.230.250.260.08
SEM0.060.040.10
Springiness (mm)K3.393.414.100.88-
MS2.823.974.020.91
SEM0.920.910.86
ResilienceK0.220.200.210.09-
MS0.130.160.270.06
SEM0.080.090.07
Chewiness (mJ)K100.99 ax106.96 ax146.58 ay10.0Z *; T *
MS60.79 bx139.55 by94.63 bz11.33
SEM8.5512.8810.58
K represents the control sample; MS refers to the combined treatments of both methods used; T denotes the cold storage duration; Z indicates the type of treatment; * p < 0.05. Statistically significant differences were observed between the groups (p < 0.05): a,b refers to differences within the same column, while x,y,z indicates differences within the same line. The absence of letters or the use of identical letters signifies no statistically significant differences.
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Duma-Kocan, P.; Rudy, M.; Gil, M.; Stanisławczyk, R.; Krajewska, A.; Dziki, D.; Saletnik, B. Synergistic Effects of a Rotating Magnetic Field and Pulsed Light on Key Quality Characteristics of Refrigerated Pork: A Novel Approach to Shaping Food Quality. Appl. Sci. 2024, 14, 12013. https://doi.org/10.3390/app142412013

AMA Style

Duma-Kocan P, Rudy M, Gil M, Stanisławczyk R, Krajewska A, Dziki D, Saletnik B. Synergistic Effects of a Rotating Magnetic Field and Pulsed Light on Key Quality Characteristics of Refrigerated Pork: A Novel Approach to Shaping Food Quality. Applied Sciences. 2024; 14(24):12013. https://doi.org/10.3390/app142412013

Chicago/Turabian Style

Duma-Kocan, Paulina, Mariusz Rudy, Marian Gil, Renata Stanisławczyk, Anna Krajewska, Dariusz Dziki, and Bogdan Saletnik. 2024. "Synergistic Effects of a Rotating Magnetic Field and Pulsed Light on Key Quality Characteristics of Refrigerated Pork: A Novel Approach to Shaping Food Quality" Applied Sciences 14, no. 24: 12013. https://doi.org/10.3390/app142412013

APA Style

Duma-Kocan, P., Rudy, M., Gil, M., Stanisławczyk, R., Krajewska, A., Dziki, D., & Saletnik, B. (2024). Synergistic Effects of a Rotating Magnetic Field and Pulsed Light on Key Quality Characteristics of Refrigerated Pork: A Novel Approach to Shaping Food Quality. Applied Sciences, 14(24), 12013. https://doi.org/10.3390/app142412013

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