The reaction of a large untrained panel to turkey meat samples ranging from very tender to very tough was studied. Suitable samples were produced by varying the post-mortem aging time before freezing from 1 to 24 hr. Warner-Bratzler shear-force values were compared with toughness differences detectable by a small trained panel and with toughness complained of by the large panel. The small panel, using a triangle test, distinguished toughness differences in light meat that differed in shear resistance by 4 Ib in a 9- to 22-Ib range. Complaints about toughness by the large panel increased markedly when the light meat had shear resistance above 25 Ib, and to some extent between 19 and 25 Ib.