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Preliminary Observations on Human Reactions Related to Sensory Evaluation of Cooked Commercial Bacon.

Two groups of 10 panelists each taste tested 30 strips of baked, commercial bacon. One group was informed that in a previous study mild irritant reactions had occurred. The other group was not informed of any previous irritant reactions. Telephone interviews the day following the taste test revealed that none of the non-informed panelists experienced any irritant reactions. Five of the 10 informed panelists reported mild irritant reactions related to taste-testing the bacon.