Bowed tendon SDFT or DDFT in a hindleg. When the SDFT is damaged, there is a thickening of the tendon, giving it a bowed appearance when the leg is viewed from the side. Bows usually occur in the middle of the tendon region, although they may also be seen in the upper third, right below the knee or hock (high bows), and lower third, just above the fetlock (low bows). Excessive strain on a tendon can damage its collagen fibers. This is most commonly seen in performance horses that gallop or jump, who usually strain a tendon as a result of fetlock
Tendon as food taste of deep-fried tendon as being similar to "chicharrón" (fried pork belly). One popular Chinese dish is "suànbào niújīn" (蒜爆牛筋), where the tendon is marinated in garlic; it is often served at "dim sum" restaurants. In Indonesian cuisine, "bakso urat" is beef meatball filled with pieces of tendon, while "soto kaki" is spicy cow's trotters soup which includes cow's leg tendons. Another dish is "mie kocok" which is a noodle dish with meatballs, beansprouts and pieces of beef tendon. In Japanese cuisine, beef tendon ("gyū-suji") is a common ingredient in oden. In Korean cuisine, beef tendon known as "soesim" ()