Tendon a decrease in the average thickness of the collagen fiber bundles comprising the tendon. In humans, an experiment in which people were subjected to a simulated micro-gravity environment found that tendon stiffness decreased significantly, even when subjects were required to perform restiveness exercises. These effects have implications in areas ranging from treatment of bedridden patients to the design of more effective exercises for astronauts. The tendons in the foot are highly complex and intricate. Therefore, the healing process for a broken tendon is long and painful. Most people who do not receive medical attention within the first 48 hours of
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" ()