Abstract: This experiment was conducted to establish the sensory evaluation of pickled cowhide.Sensory evaluation descriptors for pickled cowhide were collected. By using the M value methods,total 12 sensory evaluation descriptors such as spicy,hardness,pickled flavor,elastic and chewy were obtained in the initial screening.Combined with principal component analysis and correlation analysis,these 12 descriptive words were subjected to secondary screening,which obtained 7 sensory evaluation descriptors.Finally,the pickled flavor,hardness,yellowish,fat content,elastic,chewy and aftertaste were identified as the key sensory descriptors of pickled cowhide and can more accurately describe pickled cowhides' sensory quality. It indicates that the screened sensory descriptors of pickled cowhide are feasible and provides a theoretical basis for the consistency of pickled cowhide.