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.

Option A) the Golgi bodies and their vesicles.

The most likely explanation for the bad taste of meat that has "freezer burn" from repeated freezing is the destruction of the Golgi bodies and their vesicles.

Explanation:

Since the Golgi bodies serves as sacs for synthesis, packaging and distribution of materials in the cell, the long sharp crystals of ice will spear through the cell membrane, and then through the Golgi bodies and their vesicles.

This would cause them to spill their contents into the cytoplasm alongside the forceful withdrawal of fluids from the vesicles of Golgi bodies for freezing.

Thus, destruction of Golgi bodies and their vesicles most likely explain the bad taste of meat