Abstract: Anthocyanin intelligent labels were prepared using anthocyanins extracted from red cabbage (Brassica oleracea var. capitata rubra) as raw material to explore their effectiveness in monitoring the freshness of pork. Two storage conditions, room temperature (25~30 ℃) and refrigeration (4 ℃), were established; the correlation between the color change of the anthocyanin intelligent label and the freshness of pork was systematically investigated by measuring freshness indicators of pork such as total volatile basic nitrogen (TVB-N) content, pH, total viable count (TVC), combined with sensory evaluation and color difference analysis. The results showed that with the extension of storage time, both TVB-N content and TVC in pork showed an upward trend. The accumulation of TVB-N and the growth and metabolism of microorganisms led to changes in the pH of the pork storage environment. Color difference analysis indicated that the color difference had a high goodness of fit with TVB-N content (R² > 0.900 00). The red cabbage anthocyanin intelligent label could effectively monitor changes in the freshness of pork under different storage temperature conditions.

Key words: red cabbage (brassica oleracea var. capitata rubra), anthocyanin, intelligent label, fresh pork, freshness, monitoring application