Table 3.

Likert scale of protein source feedback and palatability.

Question (1–7)	Cas	HCas	Gel	Pep	LCol	BBr	Significance
Serve size	20 g	20 g	20 g	20 g	60 mL	300 mL	P <0.001
1	4 (1–7)	3 (1–5)	4 (1–7)	5 (2–7)	6 (307)	5 (2–7)	P <0.001
2	6 (3–7)	5 (2–6)	6 (2–7)	6 (2–7)	7 (4–7)	6 (2–7)	P = 0.032
3	6 (2–7)	5 (1–7)	6 (2–7)	6 (2–7)	7 (5–7)	6 (2–7)	P = 0.044
4	6 (3–7)	4 (1–7)	6 (1–7)	6 (2–70)	7 (4–7)	6 (2–7)	P = 0.006
5 (% Yes)	93	53	93	60	53	73	-
*Question 1: The palatability (taste, texture) of the product was acceptable.
*Question 2: The volume of the product (300 mL) was acceptable to consume in the time specified (5 min).
*Question 3: The volume of the product would be acceptable to consume within 20–40 min prior to exercise.
*Question 4: I would be willing to consume this product at least twice a day as part of a rehabilitation program.
**Question 5: Would you be willing to pay the specified amount for one serve of the product if it was beneficial to connective tissue health?

Data presented as median (range).

1, strongly agree; 7, strongly disagree.

^*Out of 1 (strongly agree) to 7 (strongly disagree).

^**% out of 100.