Since asking the question, I came across this paper by Douglas Baldwin: Sous vide cooking: A review which is as close to a chart that I've found. It goes into a bit more detail than the his site.
When cooking tough meats, the dissolving of collagen into gelatin and the reduction of inter-fiber adhesion is important and this takes either a long time or high temperatures. Prolonged cooking (e.g., braising) has been used to make tough cuts of meat more palatable since ancient times. Indeed, prolonged cooking can more than double the tenderness of the meat by dissolving all the collagen into gelatin and reducing inter-fiber adhesion to essentially nothing (Davey et al., 1976). At 80 °C/176 °F, Davey et al. (1976) found that these effects occur within about 12–24 h with tenderness increasing only slightly when cooked for 50–100 h.
At lower temperatures (50 °C/120 °F to 65 °C/150 °F), Bouton and Harris (1981) found that tough cuts of beef (from animals 0–4 years old) were the most tender when cooked to between 55 °C/131 °F and 60 °C/140 °F. Cooking the beef for 24 h at these temperatures significantly increased its tenderness (with shear forces decreasing 26–72% compared to 1 h of cooking). This tenderizing is caused by weakening of connective tissue and proteolytic enzymes decreasing myofibrillar tensile strength. Indeed, collagen begins to dissolve into gelatin above about 55 °F/131 °F (This, 2006). Moreover, the sarcoplasmic protein enzyme collagenase remains active below 60 °C/140 °F and can significantly tenderize the meat if held for more than 6 h (Tornberg, 2005).
For example, tough cuts of meat, like beef chuck and pork shoulder, take 10–12 h at 80 °C/175 °F or 1–2 days at 55–60 °C/130–140 °F to become fork-tender. Intermediate cuts of meat, like beef sirloin, only need 6–8 h at 55–60 °C/130–140 °F to become fork-tender because the tenderization from the enzyme collagenase is sufficient.
So, next time, I will try 135 F (to stay below the 140 F temp mentioned in the last paragraph) since my previous attempt with 131 F was just too slow.