The competitiveness of meat processing technologies requires deep processing of protein containing raw materials including low-value wastes and by-products of meat processing. The connective tissues after animal and poultry meat processing can reach 16 % of initial carcass weight and hence the reasonable utilization of these resources is reasonable. Low-value by-products can be transformed to protein products via hydrolysis resulting in the preparations of isolated collagen-rich high-purity proteins with key functional and technological properties for food, feed, medical, and cosmetic industries. Chicken skin (J. Stachowiac et al., 2004), necks and bones (M.I. Kremnevskaya et al., 2016; P.F. De Almeida et al., 2013), trachea of chickens, ducks and ostriches (T. Jaroenviriyapap et al., 2009) were studied as secondary collagen-rich raw materials. The most common techniques of collagen extraction are acidic and high-temperature hydrolysis (K.A.

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