In order to determine this, we will require some pieces of meat, preferably taken from the same animal and from the same area and of similar size. After the pieces of meat are obtained, they are sealed in a container with equal quantities of meat tenderizer. Then, keep the containers in different temperatures.
After fixed time intervals, say 3 hours, record the appearance and texture of the meat. Repeat this until readings for 5-6 time intervals have been obtained.
