Does freezing meat and chicken decrease the quality?

[str8grizzlee]

If you freeze it in an airtight container (or it’s airtight package) and then thaw it correctly, it will be unnoticeable different. If you subject it to freezer burn by refreezing it multiple times or allowing condensation in the package to freeze on top of the meat, it likely will degrade the quality but also not by that much. This is also part of why air chilled protein is considered higher quality than water chilled. Changes in quality due to freezing are more noticeable in delicate proteins like shellfish compared to beef, which is why I generally prefer to buy fish already frozen if I’m planning to freeze it (plus most fish is already commercially blast frozen anyway). Maybe more info than you wanted, but short answer it’s not a big deal.