The Wilcoxon Signed–Rank Test for Dependent Samples (Example 2)

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Q. The accidental incorporation of polybrominated biphenyl (PBB) compounds into high-protein dairy pellets led to the contamination of dairy herds in some mid-western state. A study is conducted to determine whether cooking reduces the PBB level in meat from contaminated animals. The experiment is conducted by measuring the PBB level in raw roast sirloin tip (X), cooking the roast, and then measuring the PBB level in the cooked meat (Y). The data:

Can we conclude that cooking effectively reduces the PBB level?