An experiment was conducted to compare the tenderness of meat cuts treated with two different meat tenderizers, A and B. To reduce the effect of extraneous variables, the data were paired by the specific meat cut, by applying the tenderizers to two cuts taken from the same steer, by cooking paired cuts together, and by using a single judge for each pair. After cooking, each cut was rated by a judge on a scale of 1-10, with 10 corresponding to the most tender meat. The data are shown for a single judge. Do the data provide sufficient evidence to indicate that one of the two tenderizers tends to receive higher ratings than the other? Would a Student's t-test be appropriate for analyzing these data? Explain.

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Tenderizer Cut Shoulder roast Chuck roast Rib steak Brisket Club steak Round steak Rump roast Sirloin steak Sirloin tip steak T-bone steak 10