Tendon the endotendon running parallel to collagen fibres, with occasional branching transverse anastomoses. The internal tendon bulk is thought to contain no nerve fibres, but the epitenon and paratenon contain nerve endings, while Golgi tendon organs are present at the junction between tendon and muscle. Tendon length varies in all major groups and from person to person. Tendon length is, in practice, the deciding factor regarding actual and potential muscle size. For example, all other relevant biological factors being equal, a man with a shorter tendons and a longer biceps muscle will have greater potential for muscle mass than a man
Tendon reasons: It is extremely strong, it contains natural glues, and it shrinks as it dries, doing away with the need for knots. Tendon (in particular, beef tendon) is used as a food in some Asian cuisines (often served at yum cha or dim sum restaurants). One popular dish is "suan bao niu jin", in which the tendon is marinated in garlic. It is also sometimes found in the Vietnamese noodle dish phở. Tendons are subject to many types of injuries. There are various forms of tendinopathies or tendon injuries due to overuse. These types of injuries generally result in inflammation