Abstract:Ozone-based food cleaning facility has received broad attention in recent years，and its effectiveness in reducing microbial populations and degrading pesticide residues has been validated by numerous studies.However，since the cleaning principle is based on the strong oxidation of ozone，more studies are needed to systematically evaluate whether the food cleaning facility causes the deterioration in the quality of food ingredients during the cleaning process.The fresh pork was cleaned with ozone water generated by a commercially available food cleaning facility in comparison with conventional water washing without ozone，and then we analyzed the influence of the food cleaning facility on the eating quality of water holding capacity，texture properties，lipid oxidation degree，freshness，odor，and umami.Results showed that after washing with the food cleaning facility，the water holding capacity and texture of pork were not altered，and the lipid oxidation was not promoted.Moreover，the freshness represented by biogenic amines and trimethylamine，and off-flavor substances，including indoles，aldehydes and ketones produced by lipid oxidation，demonstrated insignificant changes，and the umami intensity promoted by flavor nucleotides and umami amino acids was not varied.Therefore，the ozone washing treatment performed by the food cleaning facility would not impact the edible quality of pork compared with conventional washing treatment.