Abstract: The fuzzy comprehensive evaluation was applied to evaluate the sensory character of yak meat.The weight fraction was determined by sensory evaluation group,and the multiplying operator and maximum subordination principle were used to determine the sample results of the evaluation. The results showed that,the evaluation scores for the color,viscosity,flexible,smell,taste of yak soup after heating were 0.245,0.14,0.155,0.245,0.215,and 0.155,respectively. By using fuzzy mathematics comprehensive judgement,the evaluation scores for the 0,1,2,3,4 and 5 d were 85.20,80.75,74.31,63.60,58.91 and 45.57,respectively.This method can objectively determine the level and quality of yak meat,and provide the basis for quantification in sensory evaluation of yak meat.