Figure 2.

Recovery rates of the legume marker peptides in emulsion-type sausages (0.85, 1.75, and 2.35% meat substitution) quantified with standard sausages (0.1–2.5% meat substitution). All three concentration levels (0.85, 1.75, and 2.35%) were measured in duplicate from two different sausage samples and three independent sample preparations: Box plots are from twelve measurements. The gray areas represent the accepted range of 80–120%. Correlation coefficients (R²) were mapped with the use of a color code: Red: R² = 0.87; Orange: R² = 0.95–0.97; Green: R² > 0.97.