Epimysium

"Silverskin" redirects here. For the skin condition caused by exposure to silver, see Argyria.

Epimysium
Structure of a skeletal muscle (epimysium labeled at bottom center)
Details
Location	Muscle
Identifiers
TA98	A04.0.00.041
TA2	2009
TH	H3.03.00.0.00006
FMA	9726
Anatomical terminology [ edit on Wikidata]

Epimysium (plural epimysia ^[1] ) (Greek epi- for on, upon, or above + Greek mys for muscle) is the fibrous tissue envelope that surrounds muscle. ^[2] It is a layer of dense irregular connective tissue which ensheaths the entire muscle and protects muscles from friction against other muscles and bones. ^[3] It also allows a muscle to contract and move powerfully while maintaining its structural integrity. ^[4]

It is continuous with fascia and other connective tissue wrappings of muscle including the endomysium and perimysium. It is also continuous with tendons, where it becomes thicker and collagenous.

While the epimysium is irregular on muscles, it is regular on tendons.

Meat

In butchery and gastronomy, the epimysium is often called silverskin, and is thought of as a kind of gristle. It remains tough, chewy, and inedible when cooked, and is often trimmed away before cooking. ^[5]

See also

• Endomysium
• Perimysium
• Mucous membrane

References

1. "Definition of "Epimysia" from thefreedictionary.com" . Retrieved 2008-05-29.
2. "Definition of epimysium on the Merriam-Webster Dictionary". The Merriam-Webster Dictionary. Retrieved 29 July 2015.
3. McCracken, Thomas (1999). New Atlas of Human Anatomy. China: Metro Books. pp. 1–120. ISBN   1-5866-3097-0.
4.  This article incorporates text available under the CC BY 4.0 license.Betts, J Gordon; Desaix, Peter; Johnson, Eddie; Johnson, Jody E; Korol, Oksana; Kruse, Dean; Poe, Brandon; Wise, James; Womble, Mark D; Young, Kelly A (June 7, 2023). Anatomy & Physiology. Houston: OpenStax CNX. 10.2 Skeletal muscle. ISBN   978-1-947172-04-3.
5. Danforth, Adam (2014-03-11). Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Storey Publishing, LLC. pp. 6, 59, 62, passim. ISBN   978-1-60342-931-3.