16. Meat Tenderizers An experiment was conducted to compare the tenderness of meat cuts treated with two different meat tenderizers. Prior to applying the tenderizers, the data were paired by the specific meat cut from the same steer and by cooking paired cuts together. After cooking, each cut was rated by the same judge on a scale of 1–10, with 10 corresponding to the most tender meat. 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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Cut Shoulder roast Chuck roast Rib steak Brisket Club steak Round steak Rump roast Sirloin steak Sirloin tip steak T-bone steak Tenderizer B 7 1595956890 A5684937a