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  2. Joint capsule - Wikipedia

    en.wikipedia.org/wiki/Joint_capsule

    Each capsule consists of two layers or membranes: an outer (fibrous membrane, fibrous stratum) composed of avascular white fibrous tissue; an inner (synovial membrane, synovial stratum) which is a secreting layer; On the inside of the capsule, articular cartilage covers the end surfaces of the bones that articulate within that joint.

  3. Gammon (meat) - Wikipedia

    en.wikipedia.org/wiki/Gammon_(meat)

    Ham hock, gammon hock, or knuckle, is the back end of the joint, and contains more connective tissue and sinew. [5] In the United Kingdom and Ireland, joints of cooked gammon are often served at Christmas, but is produced and sold throughout the year. It can be found in most supermarkets either as a full joint or sliced into steaks, which can ...

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  5. Articular capsule of the knee joint - Wikipedia

    en.wikipedia.org/wiki/Articular_capsule_of_the...

    The articular capsule of the knee joint is the wide and lax joint capsule of the knee. It is thin in front and at the side, and contains the patella, ligaments, menisci, and bursae of the knee. [1] The capsule consists of an inner synovial membrane, and an outer fibrous membrane separated by fatty deposits anteriorly and posteriorly. [2]

  6. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used. Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock. Sometimes, the less desirable ...

  7. Breakfast sausage - Wikipedia

    en.wikipedia.org/wiki/Breakfast_sausage

    Breakfast sausage patties, frying in a pan Breakfast sausage links as part of a full breakfast. Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. [1] In the United States, the predominant flavorings used for seasoning are black pepper and sage.

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