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Chemical and microbiological quality parameters of 100 fermented sausage samples made from camel meat were investigated in the Aydin region. The results showed that the mean pH value noted in the sausages was 6.00 ± 0.25. Additionally, the mean moisture, aw, fat, ash and salt contents of the sausages were 37.69 ± 4.32%, 0.852 ± 0.02, 33.6 ± 4.35%, 3.99 ± 0.47% and 3.28 ± 0.41%, respectively. The mean...