The sensory evaluation method of fuzzy mathematics was used to study the effect of adding 0.25%~1% Chaoshan Artemisia argyi on the senses of pork balls. At the same time, the effect on the texture characteristics and antioxidant capacity of pork balls was also analyzed. According to the judgment of the fuzzy mathematical model, 84% reviewers thought the comprehensive sensory score was the best (4.18 points) when the addition amount of Artemisia argyi was 0.75%. When the adding amount of Artemisia argyi increased to 1%, the TPA hardness, TPA chewiness and puncture breaking force of meatballs significantly decreased first and then increased (P