Tendon cell Tendon cell Tendon cells, or tenocytes, are elongated fibroblast type cells. The cytoplasm is stretched between the collagen fibres of the tendon. They have a central cell nucleus with a prominent nucleolus. Tendon cells have a well-developed rough endoplasmic reticulum and they are responsible for synthesis and turnover of tendon fibres and ground substance. Tendon cells form a connecting epithelial layer between the muscle and shell in molluscs. In gastropods, for example, the retractor muscles connect to the shell via tendon cells. Muscle cells are attached to the collagenous myo-tendon space via hemidesmosomes. The myo-tendon space is then attached to
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" ()