A study was conducted to measure the effect of 3 different meat tenderizers on the weight loss of steaks having the same initial (precooked) weights. The effects of cooking temperatures and cooking times also were measured by performing a \(3 \times 2 \times 2\) factorial experiment in 3 replicates. The results are as follows:

Present the results in an analysis of variance table and interpret the experiment.

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Tenderizer Cooking Time (minutes) Weight Loss (ounces) Cooking Temperature (F) Rep. I Rep. 2 Rep. 3 A 20 350 1.5 1.3 1.4 A 20 400 1.6 1.4 1.5 A 30 350 1.7 1.8 1.7 A 30 400 1.8 1.9 2.0 B 20 350 1.9 2.1 2.0 B 20 400 2.2 2.4 2.5 B 30 350 2.6 2.3 2.4 B 30 400 2.6 2.7 2.5 C 20 350 0.9 0.8 0.8 C 20 400 1.1 1.0 0.9 C 30 350 0.8 0.9 1.0 C 30 400 1.2 1.0 1.1