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Fresh pork is a highly perishable food product and susceptible to oxidation and microbial spoilage. The objective of this study was to develop a chitosan-gelatine edible coating system incorporating grape seed extract and/or nisin and investigate its effect on the preservation of fresh pork during cold storage at 4 °C for 20 days. Results showed that 1% chitosan (CHI) effectively inhibited pork oxidation and microbial spoilage; 1% chitosan combined with 3% gelatine (CHI-GEL) enhanced these preservative effects; and incorporating 0.5% grape seed extract (CHI-GEL-GSE) further enhanced antioxidant activity against meat oxidation. However, incorporating nisin (NIS) into the coating (CHI-GEL-NIS and CHI-GEL–NIS–GSE) did not further improve the antimicrobial and antioxidant effects. The CHI-GEL-GSE formulation had the best performance on pork preservation, which suggested that it could be developed as a …