Table 2.
Odds of an unacceptable eating experience based on tenderness, juiciness, and flavor acceptability
| Palatability trait | Odds when trait is acceptable1 | Odds when trait is unacceptable2 | Odds ratio3 | Relative risk4 |
|---|---|---|---|---|
| Tenderness | 1 in 10 | 2.2 to 1 | 20.8 | 7.2 |
| Juiciness | 1 in 9 | 1.9 to 1 | 17.1 | 6.5 |
| Flavor | 1 in 15 | 3.3 to 1 | 49.0 | 12.3 |
| Tenderness and juiciness | 1 in 15 | 6.3 to 1 | 92.0 | 13.5 |
| Tenderness and flavor | 1 in 50 | 10.3 to 1 | 516.5 | 46.8 |
| Juiciness and flavor | 1 in 35 | 8.3 to 1 | 293.7 | 32.4 |
| Tenderness, juiciness, and flavor | 1 in 93 | 21.5 to 1 | 1989.1 | 89.5 |
1Odds of overall eating experience failing when individual palatability trait is rated acceptable. Odds reported as number of unacceptable ratings in given number of observations.
2Odds of overall eating experience failing when individual palatability trait is rated unacceptable. Odds reported as number of unacceptable ratings to number of acceptable ratings.
3Relative increase in odds of unacceptable eating experience when trait is rated unacceptable (i.e., Odds of failure are X times greater than when trait is acceptable).
4Increased risk of unacceptable eating experience when trait is unacceptable (i.e., Overall unacceptable rating is X times more likely than when trait is acceptable).