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Chicken dark meat has been considered as a major underutilized commodity due to the increasing demand for further processed breast meat products. Alkali aided protein extraction is an option to increase the utilization of chicken dark meat. First, the effect of pH (10.5-12.0) on alkaline extraction of chicken dark meat has been studied, and protein yield, composition, color, and TBARs of the extracted meat have been determined. Second, textural and rheological properties and water holding capacity (WHC) of alkali extracted chicken dark meat have been evaluated. The highest protein yield (94.2%) was obtained at pH 12.0. Lipid content of the extracted meat decreased by 50% compared to chicken dark meat. WHC, hardness and chewiness of extracted meat were greater at higher pH. The gel from recovered meat with added cryoprotectants showed more stability. This process may offer the possibility to use the underutilized poultry resources for preparation of functional foods. / Food Science and Technology