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The outcome of any hypothesis testing leads to rejecting or not rejecting the null hypothesis. This decision is taken based on the analysis of the data, an appropriate test statistic, an appropriate confidence level, the critical values, and P-values. However, when the evidence suggests that the null hypothesis cannot be rejected, is it right to say, 'Accept' the null hypothesis?
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The pH of a salt solution is determined by its component anions and cations. Salts that contain pH-neutral anions and the hydronium ion-producing cations form a solution with a pH less than 7. For example, in ammonium nitrate (NH4NO3) solution, NO3− ions do not react with water whereas NH4+ ions produce the hydronium ions resulting in the acidic solution.  In contrast, salts that contain pH-neutral cations and the hydroxide ion-producing anions form a solution with a pH greater than 7. For...
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Related Experiment Video

Updated: Jan 29, 2026

Zebrafish as a Model to Assess the Teratogenic Potential of Nitrite
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Consumer Acceptance of Nitrite-Free Bacon.

A E Wasserman1, W Kimoto1, J G Phillips1

  • 1Eastern Regional Research Center 1 , Philadelphia, Pennsylvania 19118.

Journal of Food Protection
|February 10, 2019
PubMed
Summary

Consumers found bacon cured with or without nitrite equally acceptable. This study on nitrite-free bacon indicates consumer preference is not significantly affected by curing method, though shelf life was not assessed.

Area of Science:

  • Food Science
  • Consumer Science
  • Meat Science

Background:

  • Nitrites are commonly used in bacon curing for preservation and flavor.
  • Concerns exist regarding potential health effects of nitrites.
  • Consumer acceptance of nitrite-free alternatives is an area of interest.

Purpose of the Study:

  • To evaluate consumer response to bacon cured with and without nitrite.
  • To determine if curing method impacts consumer preference.
  • To assess demographic factors influencing bacon preference.

Main Methods:

  • 704 consumers participated in a sensory evaluation of bacon.
  • Bacon slices were scored on a 7-point hedonic scale for like-dislike.
  • Consumers indicated preference between nitrite-cured and nitrite-free bacon.

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Main Results:

  • Bacon cured with or without nitrite received similar moderate liking scores (5.9-6.1).
  • No significant differences in preference were found based on sex, age, or consumption frequency.
  • Fifty percent of consumers preferred each bacon treatment, indicating no significant difference.

Conclusions:

  • Bacon cured without nitrite can be acceptable to consumers.
  • Curing method (with or without nitrite) does not significantly impact consumer preference.
  • Further research is needed on shelf stability and antimicrobial properties of nitrite-free bacon.