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Well there are different types of meat tenderizers.
It would depend on which one you want to use.
Hmm, fine, sounds a bit too subjective to be scientific, but *shrug* whatever.
Start by selecting a range of temperatures you want to use, then put equal quantities meat together with the same tenderizer in each of those temperatures, and then otherwise follow directions on the tenderizer's package.
You can stratify it a little more if you are interested in other variables such as quantity of tenderizer used, type of meat, humidity.
You'll probably have to set up multiple control groups to account for all the different possible variables.
You would probably not want the temperature to be super cold because the idea of tenderizing meat is to soften it. If you were using a device which was very cold, you only going to freeze the meat which is not what you want.
@Fellowroot , yes, but one would probably want to choose a cold enough temperature to explore a lower bound of effectiveness.