The work aims to produce a smart indicator label based on red cabbage anthocyanin and curcumin, and ap-ply it to indicate the pork freshness to evaluate its effectiveness of freshness indication. The red cabbage anthocyanin and curcumin were mixed at a volume ratio of 2 : 1 to be the indicator to study its response to PH change with carrageenan as the film-formation substrate. The pork was stored under room temperature (25 ℃) and refrigeration (4 ℃) to deliver a preservation test. The relations between the TVB-N level changes and the discolorations of pork were studied to evaluate the smart label's effectiveness. In the preservation test of pork, with the growth of the TVB-N level, the indicator label had three corresponding color changes under both room temperature and refrigeration. The indicator label was green when the TVB-N level was below 0.15 g/kg, then it gradually turned to yellow when the TVB-N level was between 0.15 g/kg and 0.20 g/kg, and it finally changed to utter yellow when the TVB-N level was beyond 0.20 g/kg. The discoloration of the label tallied with the physicochemical indexes well. The red cabbage anthocyanin/ curcumin based smart indicator label could change color according to the TVB-N level despite the environment temperature changes. It is promising to be applied in pork freshness indication.