A type of tissue in the body that is responsible for movement through contraction and relaxation, playing a crucial role in the locomotion and functionality of animals.
The flesh surrounding the tendons that enables motion; often associated with strength and physical fitness, particularly when well-defined or toned.
The specific edible meat cuts that consist of gathered sinews from animals like cattle and pigs, valued for their texture and flavor in culinary contexts.
Example:
水泳は筋肉を発達させる。
A sensation of discomfort or soreness in the muscles, often experienced after physical exertion or unfamiliar activities.
The physical condition resulting from microscopic tears in muscle fibers, leading to pain and stiffness, commonly known as delayed onset muscle soreness (DOMS).
An uncomfortable feeling in the muscles that can occur following intense or prolonged exercise, typically characterized by reduced flexibility and mobility.
Example:
この薬は筋肉痛を和らげる。
A physical condition characterized by well-developed muscles, giving the body a firm and toned appearance, typically as a result of exercise and strength training.
The quality of having a body that is defined and lean, with minimal body fat, emphasizing the prominence of muscle over excess fat.
A descriptor for individuals whose physique reflects strength and fitness, often associated with laborers or sports enthusiasts engaged in activities requiring physical exertion.
A type of biological tissue that is primarily responsible for the contraction and movement of the body, consisting of muscle cells (myocytes) that work together to facilitate locomotion and various bodily functions.
The fibrous structure within the body that enables voluntary and involuntary movement, composed of specialized cells that can shorten and generate force.
Example:
筋肉組織は無数の細胞からなっている。
A type of meat characterized by its chewy texture and visible fibrous strands, often found in tougher cuts of meat from the muscles of the animal.
Meat that possesses a high amount of connective tissue, resulting in a firm consistency, frequently used in stews or braised dishes where long cooking can tenderize it.
A specific culinary ingredient known for its rich flavor and hearty quality, commonly utilized in traditional recipes that benefit from its robust character.