ontologies
MEAT-T
Meat Thesaurus (MEAT-T)
SKOS
Last submission date February 13, 2022
ID http://opendata.inrae.fr/ThViande/C637
http://opendata.inrae.fr/ThViande/C637
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Preferred name

muscle

Synonyms

muscle tissue

Definitions

Group of skeletal muscle fibers called striated, or unstriated smooth fibers present in the digestive tract and the vascular system or with a particular striation (heart muscle). It provides the capacity for contraction-relaxation and in this way ensures the mobility of animals and humans, the physiological activities of digestion-fermentation in the digestive tract and blood circulation. The striated skeletal muscle tissues are what we call meat. Each muscle fiber, composed of thousands of sarcomeres, and delimited by its membrane, the sarcolemma, protected by its postsynaptic membrane is itself protected by a sheath of particular connective tissue, the endomysium, mainly composed of type IV collagen. Several muscle fibers – about a hundred – are grouped in a sheath called a primary bundle or fascicle of connective tissue – the perimysium. Several primary bundles are once again grouped in a sheath of perimysium called the secondary bundle of muscle fibers. The muscle and all the muscle fibers that compose it are wrapped in a sheath of connective tissue called the epimysium or fasciae that via the tendons and ligaments permit the muscle to be inserted on the bone bases.

In schemes
Type http://www.w3.org/2004/02/skos/core#Concept
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