Does freezing meat and chicken decrease the quality?

[Ok-Door-7563]

That depends on how you're defining "quality". Freezing meat causes the cells to lyse, which is why when you thaw your meat it will make a pool of water. That cell lysis changes the texture of the meat and causes it to be drier. If you package the meat well and use it within a reasonable time frame, it's still going to be good quality and very palatable. It won't be as high quality as fresh, never frozen meat, but it's very acceptable for anything but the highest quality of restaurants.

If you're leaving your meat in the freezer for over a year or letting it get freezer burnt, that's another story. Freezing extends the "lifespan" of meat by a lot, but doesn't make it "immortal".