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 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" ()