The Master’s thesis in the Department of Food Sciences, College of Agriculture, University of Basra discussed (separation of protein concentrates for muscle fibrils from different types of meat and their use in their nutritional applications) and included the thesis of the researcher (Zainab Sobeih Hamid) under the supervision of Prof. Chemical determination and physical properties of camel, duck and tuna meat purchased from local markets. The concentrations of fibrils and sarcoplasm proteins were estimated by chemical method. Then muscle proteins (fibrils and sarcoplasms) were extracted by treating them with 1% saline solution and studying the chemical content and functional properties of the separated proteins from camel, duck and tuna meat. The electrophoresis technique was used to diagnose the proteins of fibrils and sarcoplasms in the meat of camels, ducks and tuna, and then use them as food supplements in the diet (such as soups). It aims to provide integrated proteins for groups that do not like to eat meat and depend on vegetable proteins, which are not integrated. We circumvent consumers by providing a complete protein from meat extract indirectly. The results showed that the highest concentration of sarcoplasmic proteins in tuna meat, the lowest concentration in camel meat, the values ​​of proteins (myosin, terpomyosin, ritokolin, collagen) increased in camel meat, while the lowest values ​​of these proteins were in tuna meat. Some types of meat have good functional properties compared to commercial beef albumin. The proteins of fibrils and sarcoplasms in meat types differed by the number of separated protein bundles according to the difference in the type of meat and the type of protein. The study concluded that there were no significant differences at the 0.05% probability level of moisture, protein, fat and ash (for fresh meat and protein concentrates) and no significant differences in the color, odor, taste, general appearance and general acceptance between the control sample and samples prepared from fibrils proteins and sarcoplasmic proteins of camel and duck meat Now significant differences appeared between the control sample and the soup samples prepared from the proteins of fibrils and sarcoplasms of tuna meat. The study recommended the possibility of introducing separated proteins into other food systems as fortified materials or materials with good functional properties and can be adopted to improve sensory properties. We recommend the use of extraction techniques, methods and solutions of different concentrations and pH that will shorten the time and improve the ability to extract and identify the latest methods followed at the time the present.