Table 8. Using the Benjamin-Hochberg method to correct for multiple testing (showing only the lowest five p-values).

Sensory Evaluation	Type of Statistical Test	Description of Null Hypothesis	P-Value of Null	Benjamin-Hochberg Critical Values
				5% False Discovery Rate	10% False Discovery Rate
1st sensory evaluation: juiciness of plain beef	parametric simulations	same latent juiciness score for no FTB and 15% FTB	0.0057	0.0019	0.0037
1st sensory evaluation: tenderness of plain beef	parametric simulations	same latent tenderness score for 15% FTB and >15% FTB	0.0078	0.0037	0.0074
1st sensory evaluation: tenderness of plain beef	parametric simulations	same latent tenderness score for no FTB and 15% FTB	0.0092	0.0056	0.0111
1st sensory evaluation: tenderness of plain beef	likelihood-ratio test	coefficients in ordinal-logit same for all beef types	0.0099	0.0074	0.0148
1st sensory evaluation: juiciness of plain beef	likelihood-ratio test	coefficients in ordinal-logit same for all beef types	0.0209	0.0093	0.0185