Answer:
According to the gas law, the rate of a chemical reaction increases with temperature. However, when it comes to tenderizing meat, it's not the rate of a chemical reaction that matters, but rather the breakdown of protein fibers.
Tenderizing meat involves breaking down the tough connective tissue in the meat to make it more tender. This can be achieved through various methods, including mechanical methods (such as pounding or using a meat tenderizer), enzymatic methods (such as marinating the meat in acidic or enzymatic marinades), or cooking methods (such as slow cooking or braising).
When it comes to temperature, both hot and cold environments can be used to tenderize meat, depending on the method used. For example, enzymatic marinades work best at room temperature, while mechanical methods such as pounding work best when the meat is cold. Cooking methods such as slow cooking or braising also work best at low temperatures over a long period of time.
In general, it's important to note that tenderizing meat is not a quick process, regardless of the method used. It often takes several hours of marinating or cooking to achieve the desired level of tenderness.