Collagen is the main structural protein of connec tive tissues fulfilling a variety of mechanical functions, including sustenance, support, extension, compres sion, and shear [1]. The structure of the stroma of these tissues depends on how the rod shaped mole cules with a triple helical conformation interact with other macromolecules, how they are packed in fibers, and, in turn, how these fibers are mutually arranged. Manifold structures of this stroma provide for a diver sity of the fulfilled functions.Thermal stability is frequently used as a structural characteristic of various materials, the collagen con taining materials in general and connective tissues in particular being no exclusion. The characteristic of thermal stability is the melting temperature of collagen fibrils, also referred to as denaturation temperature, Т d . The phenomenon itself can be described in terms of the model of first order phase transition [2]. A dense packing of collagen macromolecules as well as their immobilization by proteoglycan aggregates in hyaline cartilages [3], inorganic microcrystals in bones [4], or fiber fixation and tension in fibrous ring [5] decreases the free volume for polypeptide chains acquiring a coil state after denaturation. This decrease leads to a decrease in the denaturation entropy ΔS d and, as a consequence, to an increase in Т d . On the other hand, immobilization of fibrils takes place in the tissues considerably affected by shear stresses; thus, Т d may be not only a structural but also a functional char acteristic of the collagen containing material.The most important function of the meniscus is transmission and redistribution of compression load and stabilization of the joint during its movement. The goal of this work was to determine a thermal stability of the collagen in meniscal tissue and to clarify its corre lation with the functions of the organ. The experimen tal studies have been performed using the specimens isolated from the central part of calf meniscus.The thermodynamic parameters of collagen dena turation (ΔH d and Т d ) in the calf meniscus specimens were determined by differential scanning calorimetry (DSC 30 Mettler TA 4000) at a heating rate of 10 K/min. The heat effects were recalculated per the collagen content in specimen, which was determined using amino acid analysis. The amino acid analysis of hydrolysates of specimens and solutions was con ducted using a Hitachi 835 amino acid analyzer. The balance of type I and type II collagens was estimated based on the difference between molecular ratios r = Hyp/Hyl of the collagen specific amino acids hydrox yproline (Hyp) and hydroxylysine (Hyl). It is known that r I = 15 ± 1 for collagen I and r II = 4.5 ± 0.5 for collagen II [6]. We have elaborated an original algo rithm that allows for determination of the fraction of each collagen type in a specimen from the r value in the amino acid pool of the specimen [7].The fine fiber structure and its changes after heat ing were detected with the help of multiphoton microscopy recording the se...