12. Table 4 shown at the right has the data for a study that tested aging and muscle effects on sensory traits. How did aging impact the 5 sensory traits? (10 pts) If you were to make recommentations to your customers of which muscle will have the best eating experience, which one muscle would you recommend and why? (10 pts) Table 4 Least squares means for consumer sensory evaluation (n=107 consumers) for steaks stratified by aging treatment and muscle. Main effects Aging treatment Dry-aged Wet-aged P>F Level of Tenderness Level of beef like tenderness flavor 6.2 62 0.938 Muscle M spinolis thoracis 6.6 M. longissimus thoracis 5.9c M. gluteobiceps M gluteus medius P>F RMSE 6.3ab 6.1bc 0.004 3.8 6.9 7.1 0.090 8.1a 6.7b 6.9b 6.1c