In order to develop polyurethane-based food quality indication material using natural pigments as indicator, a series of waterborne polyurethane films with anthocyanin and alizarin solid contents of 0%, 0.2%, 0.4% , 0.6% , 0.8% , and 1% , respectively, were synthesized and analyzed their chemical structure, thermal properties and color rendering ability, and also used to monitor the change of refrigerated pork quality over a period of 1~7 d. The quality indicators such as pH, TVB-N value, and sensory evaluation were used to establish the pork quality classification criteria and to explore the feasibility of film application in food quality indication. The results show that adding anthocyanins and alizarin can improve the thermal stability of the films, and embedding anthocyanins in the films can improve the thermal stability of pigment to a certain extent. The addition of natural pigments will reduce the crystallization capacity of polyurethane. The color of anthocyanin film changes from green to yellow-brown and the color of alizarin film changes from yellow-red to dark purple with the increase of pH, and the waterborne polyurethane films with the addition of natural pigments have good pH-responsiveness; using it to monitor pork under refrigerated conditions, when the quality of pork is not fresh, the anthocyanin film is grayish brown, and the alizarin film is purple. After the pork deteriorates, the anthocyanin film is yellowish brown, and the alizarin film is dark purple.