The SAS System

Obs meat salt taste
1 beef 1 7.75
2 beef 1 8.25
3 beef 2 8.25
4 beef 2 8.75
5 beef 3 7.75
6 beef 3 8.25
7 pork 1 6.75
8 pork 1 7.25
9 pork 2 7.25
10 pork 2 7.75
11 pork 3 6.75
12 pork 3 7.25
13 chic 1 6.25
14 chic 1 6.75
15 chic 2 8.25
16 chic 2 7.75
17 chic 3 8.75
18 chic 3 9.25


The SAS System

The GLM Procedure

Class Level Information
Class Levels Values
meat 3 beef chic pork
salt 3 1 2 3

Number of Observations Read 18
Number of Observations Used 18


The SAS System

The GLM Procedure
 
Dependent Variable: taste

Source DF Sum of Squares Mean Square F Value Pr > F
Model 8 10.11111111 1.26388889 10.11 0.0011
Error 9 1.12500000 0.12500000    
Corrected Total 17 11.23611111      

R-Square Coeff Var Root MSE taste Mean
0.899876 4.578389 0.353553 7.722222

Source DF Type I SS Mean Square F Value Pr > F
meat 2 3.11111111 1.55555556 12.44 0.0026
salt 2 2.77777778 1.38888889 11.11 0.0037
meat*salt 4 4.22222222 1.05555556 8.44 0.0041

Source DF Type III SS Mean Square F Value Pr > F
meat 2 3.11111111 1.55555556 12.44 0.0026
salt 2 2.77777778 1.38888889 11.11 0.0037
meat*salt 4 4.22222222 1.05555556 8.44 0.0041


The SAS System

The GLM Procedure
Least Squares Means

meat salt taste LSMEAN
beef 1 8.00000000
beef 2 8.50000000
beef 3 8.00000000
chic 1 6.50000000
chic 2 8.00000000
chic 3 9.00000000
pork 1 7.00000000
pork 2 7.50000000
pork 3 7.00000000