Answer:
The enzyme would be deactivated
Explanation:
If a meat coated with tenderizer is placed in a refrigerator, the cold environment of the refrigerator would deactivate the enzyme.
Enzymes are generally sensitive to temperature with high temperature capable of destroying the polypeptide bonds that hold the amino acids together thus denaturing their proteinous nature. At low temperatures, the molecules of the enzyme move less and less until the enzyme becomes deactivated.
