Abstract: Chitosan (CS), CS-zinc oxide nanoparticles (ZnO NPs), CS-pomegranate juice powder (PJP) and CS-ZnO-PJP composite films were prepared by incorporating ZnO NPs and PJP into the film-forming substrate CS. The physicochemical properties of the composite films were elucidated, characterization analyses were conducted, functional properties were investigated, and the efficacy of the composite films in monitoring beef freshness was assessed. Incorporation of ZnO NPs significantly improved the mechanical properties and antibacterial activity of the CS films while reducing moisture content and water solubility (P<0.05). Addition of PJP increased CS film moisture content, water solubility, and ultraviolet–visible light barrier efficacy, enhanced its antioxidant capacity, and conferred pH and ammonia-responsive characteristics. Co-inclusion of ZnO NPs and PJP increased CS film thickness and water vapor permeability. Among the assessed formulations, CS-ZnO-PJP film exhibited the most robust pH responsiveness, antibacterial activity, and antioxidant performance. Characterization analyses revealed the formation of hydrogen bonds between the additives and the CS that reduced CS crystallinity and rendered the microstructure of the composite films rougher, with some aggregation observed. In preservation experiments, the CS-ZnO-PJP intelligent film maintained beef freshness up to 5 days and demonstrated potential for monitoring changes in beef freshness during storage. These results provide a theoretical foundation for the development of pH-responsive intelligent films and their application in monitoring meat product freshness.