Hours of back-breaking work in the gym and out on the court, often in the searing temperatures of his Miami base , coupled with constant consultation with his team of fitness experts have gone into elevating the Scot to the status of double grand slam champion.
But as Murray fine tunes his build-up to the defence of his US Open crown here in New York, his arch rival Novak Djokovic has finally revealed the intricate details of an eating regime which helped him rise to the very top of tennis in quite blistering fashion.
Every lung-bursting performance by the Serb over the past two years - including a mesmerising 43-match unbeaten run in 2011 - has realised the question: how is this once physically fallible player now able to perform with such breathtaking, power, strength and endurance, the likes of which have never before been seen.
All the world No.1 has revealed until now is that switching to a gluten-free diet revolutionised the way he operates with a tennis racquet in his hand.
Predictably, and sadly, in the wake of Lance's Armstrong's shameful admissions about his use of performance-enhancing drugs, Djokovic was quizzed about doping. The 26-year-old swatted away attempts to uncover his secret much in the same way as he would meet a ball with one of his searing forehands.
Everything but for the basic premise of his diet was off limits - until now. In a book entitled Serve To Win, Djokovic lays bare the meticulous detail the path he has taken to become a player transformed.
The book is a hybrid between a journal explaining his mental and physical sacrifices and a cook book detailing exactly what you, the reader, can achieve if you follow Djokovic's gluten-free regime.
Of course, it's not for everyone. Murray tried it. And hated it. Others will sneer, raise their eyebrows. The way Djokovic describes his the start of his daily routine - making sure he opens the curtains at once as he "seeks the sun because the light makes his body and brain know that it's time to go to work" - is slightly stomach turning.
Yet what he does do emphatically is hammer home the sacrifices and astonishing detail of what it takes to reach the pinnacle of what is without doubt one of the most physically punishing circuits in world sport.
The story of that brought Djokovic to where he is now, as a six-time grand slam singles winner is remarkable. While watching on TV as Djokovic played Jo-Wilfried Tsonga in the quarter-finals of the Australian Open in 2010, Dr Igor Cetojevic, a Serbian medical doctor and acupuncturist with little interest in tennis, was alarmed to see his countryman suffer one of the physical crises which affected his earlier career.
Djokovic had trouble breathing and was violently sick during a toilet break. The tank was suddenly empty. Cetojevic knew in an instant what as wrong, and when the pair finally met a few months later, Djokovic was left astonished.
Cetojevic told Djokovic to hold his right arm up while placing his left hand on his stomach. The doctor then pushed down on Djokovic's right arm and told him to resist the pressure.
The strength Djokovic would feel in holding firm, the doctor said, was exactly what he should experience. However, when Cetojevic gave him a slice of bread and told him to hold it against his stomach while he pushed down on his arm once again , Djokovic felt weak and powerless. Blood tests showed strong intolerances to wheat and dairy products: not the greatest thing for someone who had grown up in a family pizza parlour to hear. But Djokovic went gluten-free and it changed his game.
Meditation, yoga and tai-chi are also among the key factors in making Djokovic the competitor he now is but there is more.
Knowing that he also eats two spoonfuls of honey a day, only drinks warm water during the day, never talks on the phone, watches TV or talks during eating to ensure the requisite positive energy from the food is transported through his body gives a rare insight into the mind of a top-level sportsman.
His diet is based around vegetables, beans, white meat, fish, fruit, nuts, seeds, chickpeas, lentils and healthy oils. A drink containing a medical protein derived from peas is consumed regularly.
While Murray, who begins his defence in Flushing Meadows against the Frenchman Michael Llodra, is a stickler for detail, Djokovic's approach was not for him. "I went on the gluten-free thing," Murray says. "I tried it for a couple of months and felt awful. I lost all my energy and felt so weak. I didn't feel it helped me at all. So I just went back to do doing what I did before. It was working fine for me and I haven't changed it too much since.
"In terms of nutrition and what I eat, I am not on a specific diet. I eat healthy food but not something specific before a match. Last night I had red meat, the night before chicken and the night before that fish. I try to make sure I am not eating the same things a few days in a row.
"When it comes to stuff on court making sure you get the right electrolytes in places like this where it's so hot and humid. You can be drinking six or seven-and-a-half litres in a match so you want to know the stuff you are drinking is replacing what you are losing. It's not possible to get through a match just drinking water. If you don't do find a good energy drink, the water won't make any difference.
"You need to put the work in off the court, in the gym and if you do that you give yourself a good chance but can you get extra performance from your diet? All those things are important, making sure you are getting those energy gels and energy drinks, on the court but nothing replaces the work you do in the gym."
Djokovic, diets and all, would beg to differ.