The formula is: N = C + (fb (cm) . fb (tc))+ fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.
It's funny what some people do for a living. I guess these university researches will be in high demand with fast food giants.
