French term (edited): apon�vroses

I think connective tissue is a more general term

Muscle tissue -- constitutes the bulk of the carcass of meat animals. Skeletal
muscle -- of principal ... Aponeuroses -- tendinal attachments of muscles. ...
savell-j.tamu.edu/structure.html

from aponeuroses (which cover some muscles) and from fasciae (which form strong
... Complete ossification is a slow process, and the bones of young meat ...
www.aps.uoguelph.ca/~swatland/ch2_2.htm

Fat or connective tissue in excess of these limits cannot be counted towards ...
starch, beef (6%), seasoning, pork rind, beef fat, beef connective tissue. ...
www.aasv.org/news/story.php?id=383

Pork Slaughter and Dressing Pork Evaluation Pork Fabrication Curing and Smoking
of Meat ... Connective tissues. Aponeurosis Achilles tendon Periosteum ...
meat.tamu.edu/ANSC307list.html

. of numerous tissues: subcutaneous connective tissue, tendons, aponeurosis,
... For example, lung or teats, that are very commonly used in canned food, ...
www.petngarden.com/dogs/dogs25.php

.. ligaments, tendons, cartilage, adipose tissue, and aponeuroses. ... A typical
cut of meat, such as a T-bone steak, is made up primarily of skeletal ...
concise.britannica.com/ebc/article-9361415