semitendinosus muscle


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Related to semitendinosus muscle: gastrocnemius muscle, Semimembranosus muscle

sem·i·ten·di·no·sus mus·cle

(sem'ē-ten'di-nō'sus mŭs'ĕl)
Origin, ischial tuberosity; insertion, medial surface of the upper fourth of shaft of tibia; action, extends thigh, flexes leg and rotates it medially; nerve supply, tibial.
Synonym(s): musculus semitendinosus [TA] .

semitendinosus muscle

Thigh muscle. Origin: ischial tuberosity. Insertion: upper medial tibia near tuberosity. Nerve: sciatic L5-S2). Action: extends thigh, flexes and medially rotates leg.
See: leg for illus. (Muscles of the leg)
See also: muscle
References in periodicals archive ?
In cases where the hamstring muscles are injured simultaneously it appears that the long head of biceps femoris and semitendinosus muscles are most commonly involved.
Females had greater (P<0.05) carcass cooling loss, small intestine weight (as percentage of the empty BW), [a.sup.*] value of semitendinosus muscle color and [b.sup.*] value of subcutaneous fat color.
The relative expressions of lipoprotein lipase (LPL) target gene in semitendinosus muscle in of Dorper lambs fed Nigella sativa seeds, Rosmarinus officinalis leaves or their blend.
In bulls of two Portuguese breeds (Alentejana and Barrosa), the effects of high (70% concentrate 30% maize silage) and low isoenergetic and isonitrogenous concentrates (30% concentrate 70% maize silage) on IMF contents were examined in the longissimus lumborum and the semitendinosus muscles [119].
Chemical composition and physicochemical properties of horse meat from the longissimus lumborum and semitendinosus muscle. J.
(1987) reported that in lambs fed cimaterol the proportion of type I to type II fibers in the longissimus and semitendinosus muscle were unaffected.
The influence of high-voltage electrical stimulation and animals' sex on the selected attributes of quality of cooked beef hams produced from semitendinosus muscle. Food Sci.
HP, up to 300 MPa, treatment of beef semitendinosus muscle increased cooking loss by reducing sarcomere length, while at higher pressures (400 and 500 MPa) cooking loss did not increase (Kim et al., 2007).
Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Brayzler Shear Force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel.
Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci.
(2005) reported a study involving the proteomic changes during bovine semitendinosus muscle hypertrophy.