Objective: What is the best temperature to cook meats at?

Which of the following solutions is more sound in terms of naive physics reasoning?

OPTIONS:
(i) Meats should be cooked at 350 to 375 degress in order to produce the savory caramelization that occurs at these temperatures.
(ii) Meats should be cooked at 350 to 375 degrees in order to produce the savory caramels that occur at these temperatures.
(i)