The work aims to develop a gallic acid (GA) based novel Time Temperature Indicator (TTI) which can change its activation energy (Ea) by adjusting the pH value, apply it to monitor the shelf life of minced pork and verify its accuracy. By constructing temperature kinetic models of the color response of TTI and quality deterioration indicators of minced pork, the Ea of GA TTI was matched with that of the quality deterioration of minced pork. Then, variable temperature storage was conducted to observe the matching of the color change of GA TTI with the quality deterioration of minced pork. The GA TTI could produce a color change response according to the quality deterioration of food, and the color change process was irreversible. When the pH value was 6.5-8.0, the Ea of GA TTI was 27.40-79.92 kJ/mol. The Ea values calculated based on the ΔE, pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total colony count and pseudomonas of minced pork were 69.54, 69.53, 79.13, 84.86, 55.97 and 50.77 kJ/mol, respectively. The Ea value calculated based on the TVB-N value of minced pork was the most consistent with that of GA TTI at pH 6.5. Therefore, the GA TTI at pH 6.5 was stored under variable temperature with minced pork. The results showed that the trend of color difference value change of GA TTI at pH 6.5 was similar to that of the TVB-N value of minced pork. The GA TTI can accurately indicate the quality change of minced pork during storage and provide a basis for consumers to judge the freshness of minced pork.