Two each of 40 samples of canned meat were stored at 2, 4.5, 21, and 383 C for periods of 1, 2, 4, 8, and 13 months, respectively. The two samples from each factor combination were randomly given to...

Two each of 40 samples of canned meat were stored at 2, 4.5, 21, and 383 C for periods of 1, 2, 4, 8, and 13 months, respectively. The two samples from each factor combination were randomly given to two taste panels who rated the samples on a continuous scale from 1 (excellent) to 8 (unacceptable). The data are given in Table 10.30; the two numbers in each combination are the ratings of panels 1 and 2, respectively. Analyze the data to ascertain the relationship of the quality of meat to time and temperature. Note that both factors have numeric levels (Section 9.5).