<p>To achieve reliable visual monitoring of meat freshness, a series of gelatin/gellan gum (G/GE) composite hydrogels with varying G:GE ratios were fabricated as indicator matrices. Red cabbage and butterfly pea flower anthocyanins were co-encapsulated (1:3, w/w) to exploit their complementary pH-responsive color transitions, thereby extending the chromatic discrimination range across a broad pH spectrum. Structural and physicochemical characterization identified the G₄GE₄ hydrogel (G:GE = 4:4) as the optimal composite network with moderate porosity and tortuous microchannels. This architecture endowed the scaffold with improved mechanical resilience, balanced swelling behavior, enhanced thermal stability, and effective anthocyanin retention. These integrated attributes effectively overcame the severe pigment leakage and poor structural integrity typical of conventional anthocyanin-loaded indicators under high humidity. The balanced porosity of this scaffold also facilitated efficient ammonia diffusion, contributing to high sensitivity even at low concentrations. The optimized G₄GE₄-20 label (20&#xa0;mg/mL anthocyanin load) displayed distinct multistage color transitions from purple to blue, green, and finally yellow. During pork storage at 4&#xa0;°C, the label exhibited progressive color shifts strongly correlated with pH (<i>r</i> = 0.94, <i>p</i> &lt; 0.01) and TVB-N (<i>r</i> = 0.83, <i>p</i> &lt; 0.05), providing an early spoilage alert on day 5 (Δ<i>E</i> &gt; 5) before TVB-N exceeded the regulatory limit on day 6. Overall, the G₄GE₄-20 label offers a visually interpretable and reliable platform for real-time freshness monitoring in intelligent food packaging.</p>