Each time the water in a cell freezes slowly, long sharp crystals spear through the membrane structures of the cell. However, in the frozen state, virtually no chemical reactions occur. The most likely explanation for the bad taste of meat that has "freezer burn" from repeated freezing is the destruction of
A) the Golgi bodies and their vesicles.
B) lysosomes and resultant autodigestion.
C) rough endoplasmic reticulum causing the release of ribosomes.
D) ribosomes causing them to break into subunits.
E) the nuclear membrane causing mixing of nucleoplasm and cytoplasm.

Question

Quizplus · Accepted Answer

Freezer burn from repeated freezing can cause tissue damage, including rupture of lysosomes and subsequent release of enzymes, leading to autodigestion of the tissue and a bad taste. The other choices (A, C, D, and E) do not directly relate to the destruction of tissues due to freezing.

Each Time the Water in a Cell Freezes Slowly, Long