Well actually do it with any piece of meat, carbonic acid doesn't do much expect maybe discolour the meat, as the PH scale is about 2.4 to 4.2 depending on which coca-cola product you are using.....Prime, put a pork chop in a dish and pour some Coke on it. After about an hour come back and check on your chop, then post your findings here.
Hydrochloric acid on the other hand is pretty good stuff that will corrode a nail faster than coke can. And guess what hydrochloric acid gets produced by none other than your stomach usually about 2.0 on the PH scale. One enzyme pepsis and found in your stomach works a little too well and actually fully capable of digesting you stomach, at a PH level of around 1.6.
So I don't know what you are trying to prove by pouring coke onto cooked meat.In actual fact coke on meat is a excellent meat tenderizer.