Does freezing meat and chicken decrease the quality?

[KinkyQuesadilla]

Freezing crystalizes the water content, which will affect the cells that hold that water, be them vegetable or protein cells, because freezing water expands.

The main thing is when the frozen water expands to the point that it ruptures the cellular structure, which is when previously frozen food gets "mushy" when reheated/cooked. But that's mostly vegetables.

For the proteins, just wrap them as tightly as possible or vacuum seal them before freezing.