When water in a cell freezes slowly,sharp crystals spear through the membranes of the cell.The most likely explanation for the bad taste of meat that has "freezer burn" from repeated freeze/thaw cycles 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)the nuclear membrane causing mixing of nucleoplasm and cytoplasm.

Question

Quizplus · Accepted Answer

Lysosomes are organelles that contain enzymes responsible for breaking down cellular waste and foreign substances. When cells freeze, the lysosomes can rupture, releasing these enzymes and causing autodigestion of the cell's own proteins and lipids. This can lead to off-flavors and textures in frozen meat, known as freezer burn. The other options, Golgi bodies, rough endoplasmic reticulum, and nuclear membranes, are not directly involved in the degradation of cellular components that would lead to freezer burn.

When Water in a Cell Freezes Slowly,sharp Crystals Spear Through