The data in the Split Plot.jmp sample data table come from a study of the effects of tenderizer and length of cooking time on meat. Six beef carcasses were randomly selected from carcasses at a meat packaging plant. From the right rib-eye muscle of each carcass, three rolled roasts were prepared under uniform conditions. Each of these three roasts was assigned a tenderizing treatment at random. After treatment, a coring device was used to mark four cores of meat near the center of each.
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Select Analyze > Fit Model.
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Select Mixed Model from the Personality list.
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Select the Random Effects tab.
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Click Run.
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Figure 7.29 Fit Mixed Report
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Select Marginal Model Inference > Profiler from the Fit Mixed report’s red triangle menu.
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In Figure 7.30, notice that both the papain and vinegar tenderizers result in significantly lower tenderness scores than the control when roasting time is either 30 or 36 minutes. However, at 42 minutes, there are no significant differences. At 48 minutes, papain gives a value lower than the control, but vinegar does not. Papain gives lower tenderness scores than does vinegar at all times except 42 minutes.
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Select Multiple Comparisons from the Fit Mixed red triangle menu.
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Select Tenderizer*Roasting Time.
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Figure 7.31 shows a partial list of pairwise comparisons. Most of the differences between papain and vinegar that you observed in the profiler are statistically significant. Therefore, it appears that papain is the better tenderizer.
Figure 7.31 Multiple Comparisons, Partial View