Abstract:To develop the optimal formulation for low-dose irradiated pre-seasoned pork chops with black pepper，this study used pork chops as the raw material to investigate the effects of different irradiation doses and compound antioxidants on physicochemical properties such as color difference，aerobic plate count，sensory evaluation，free protein concentration，and lipid oxidation.The results showed that under 4 ℃ storage conditions，by measuring changes in physicochemical indicators during storage，a comprehensive evaluation and screening identified that a low-dose irradiation of 2 kGy could effectively extend the shelf life of pre-seasoned pork chops with minimal impact on flavor and sensory attributes.Building on this，a D-optimal mixture design was employed to optimize the formulation of the selected antioxidants.The results indicated that the optimal antioxidant combination consisted of bamboo leaf antioxidant（0.10%），tea polyphenols（0.30%），and vitamin E（tocopherol，0.20%）.Under these conditions，the pre-seasoned pork chops stored at 4 ℃ exhibited an aerobic plate count of（3.51±0.03）lg（CFU/g），an sensory odor score of 27.7±1.0，and a thiobarbituric acid reactive substances（TBARS）value of（0.168±0.003）mg/kg，which deviated slightly from the predicted values.This formulation demonstrated the best antioxidant effect，playing a potential comprehensive protective role in mitigating the oxidative chain reactions induced by irradiation in pre-seasoned pork chops.