During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip" - lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled.
Ideally, a food two-inches thick should freeze completely in about 2 hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.
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