Tendon and degeneration or weakening of the tendons, which may eventually lead to tendon rupture. Tendinopathies can be caused by a number of factors relating to the tendon extracellular matrix (ECM), and their classification has been difficult because their symptoms and histopathology often are similar. The first category of tendinopathy is paratenonitis, which refers to inflammation of the paratenon, or paratendinous sheet located between the tendon and its sheath. Tendinosis refers to non-inflammatory injury to the tendon at the cellular level. The degradation is caused by damage to collagen, cells, and the vascular components of the tendon, and is known 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" ()