Gizzard in the context of Molluscs

An aponeurosis (/ˌæpənjʊəˈroʊsɪs/; pl.: aponeuroses) is a flattened tendon by which muscle attaches to bone or fascia. Aponeuroses exhibit an ordered arrangement of collagen fibres, thus attaining high tensile strength in a particular direction while being vulnerable to tensional or shear forces in other directions. They have a shiny, whitish-silvery color, are histologically similar to tendons, and are very sparingly supplied with blood vessels and nerves. When dissected, aponeuroses are papery and peel off by sections. The primary regions with thick aponeuroses are in the ventral abdominal region, the dorsal lumbar region, the ventriculus in birds, and the palmar (palms) and plantar (soles) regions.

A pellet, in ornithology, is the mass of undigested parts of a bird's food that some bird species occasionally regurgitate. The contents of a bird's pellet depend on its diet, but can include the exoskeletons of insects, indigestible plant matter, bones, fur, feathers, bills, claws, and teeth. In falconry, the pellet is called a casting.

The passing of pellets allows a bird to remove indigestible material from its proventriculus, or glandular stomach. In birds of prey, the regurgitation of pellets serves the bird's health in another way, by "scouring" parts of the digestive tract, including the gullet. Pellets are formed within six to ten hours of a meal in the bird's gizzard (muscular stomach).

A gastrolith, also called a stomach stone or gizzard stone, is a rock held inside a gastrointestinal tract. Gastroliths in some species are retained in the muscular gizzard and used to grind food in animals lacking suitable grinding teeth. In other species the rocks are ingested and pass through the digestive system and are frequently replaced. The grain size depends upon the size of the animal and the gastrolith's role in digestion. Other species use gastroliths as ballast. Particles ranging in size from sand to cobble have been documented.

Giblets /ˈdʒɪblɪts/ is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other organs.

A whole bird from a butcher is often packaged with the giblets, sometimes sealed in a bag within the body cavity. The neck is often included with the giblets; in the West it is usually separated from the body during butchering.