The paper aims to prepare a pH sensitive nanofiber packaging film to extend the shelf life of chilled mutton and achieve controlled release of bacteriostatic agent. The antibacterial fiber mat was prepared by electrospinning with tea polyphenol as bacteriostatic agent and pH sensitive material polyacrylic resin Eudragit L100-55 as substrate. The bacteriostatic fiber mats were characterized by scanning electron microscopy and Fourier transform infrared spectroscopy. The pH response release behavior was verified by simulated diffusion experiments. Subsequently, the bacteriostatic fiber mat was applied to the chilled mutton tray package, and the preservation effect of bacteriostatic fiber mat was evaluated by measuring the total number of colonies, volatile base nitrogen, thiobarbituric acid, pH value, color and drip loss rate. The antibacterial fiber mat was soft. The fibers were smooth, uniform and continuous. And the average diameter of the filaments was about 900 nm. Tea polyphenols were successfully embedded in filaments and had a pH responsive release. By examining the quality of chilled mutton, the bacteriostatic pad had good preservation effect. The shelf life of chilled mutton can be extended from 6 days to 9 days. The intelligent antibacterial fiber mat can achieve the controlled release of bacteriostatic agent through its good pH responsiveness. It has the effect of prolonging the shelf life of chilled fresh mutton, and has good preservation effect. It is expected to become a new packaging material to be promoted in the market.