This study was to investigate the influence of cooling on muscle force and viscoelastic properties of tendon structures in themedial gastrocnemius (MG) muscle. The subject was instructed to gradually increase force (10% MVC step) from a relaxed state to MVC within 3 s. At this time, it was measured by an ultrasonographic probe was attached and that an electrode was attached to monitor EMG. The F values at 50 100% of MVC were significantly greater under the cold condition than under the non-cold condition (p<.05). The ${Delta}F/{Delta}L$ values at 80~100% of MVC were significantly higher under the cold condition than under the non-cold condition (p<.05). The elongation under the non-cold condition had a tendency to be greater than that under the cold condition. The results suggest that cooling results in an increase in the stiffness of tendon structures with a reduction of muscle force and elongation.