A sous chef aims to know whether the tenderness of a cooked meat is affected bythe way it was prepared (quick roast or square roast) and presented (sliced or cubes). A loin of muscles wascut from 6 different carcasses and each of these muscles were cut into two roasts: (1) quick roast (longer inlength and shorter in width), and (2) square roast (same width and length). Six slices and six cubes wereremoved from each roast. Both were cooked with the same temperature on the same day in ovens with thesame model. One cube and one slice from each roast was served and to be rated by six panelists for initialtenderness. The judges then rated all the roast types and serving method and the average score over all 6judges for each sample was obtained. Below shows the results from jamovi Ⓒ.Error: data$roast:data$carcassDf Sum Sq Mean Sq F value Pr(>F)data$roast 15.705.70 24.6 0.00057 ***Residuals 10 2.320.23Signif. codes: 0 '***' 0.001 '**' 0.01 '*' 0.05. 0.1 1Error: Withindata$servingDf Sum Sq Mean Sq F value Pr(>F)1 1.35 1.3542.930.11data$roast:data$serving 1 0.05 0.0504.62100.462Residuals0.120.75 6. The experimental design used isA. Two-factor factorial in Split-plot in CRDB. Two-factor factorial in Split-plot in RCBDC. Two-factor factorial in Strip-plot in CRDD. Two-factor factorial in Strip-plot in RCBD7. Which of the following is (are) TRUE at 5% level of significance?1. There is an interaction between the type of meat preparation and type of meat presentation.II. The main effects of meat preparation and meat presentation should be tested.A. I onlyB. II onlyC. Both I and IID. Neither I nor II

Answered: 6. The experimental design used is A.…

MATLAB: An Introduction with Applications

6th Edition

ISBN:9781119256830

Author:Amos Gilat

Publisher:Amos Gilat

Chapter1: Starting With Matlab

Section: Chapter Questions

Problem 1P

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