> OK... I've googled... the general consencus seems to be that "freezing
meat
> will not improve its quality, but will retain its natural color, flavor,
> texture and nutritional value."
> http://ianrpubs.unl.edu/foods/heg143.htm  [one example of many]

that sound to me a general denial . it is obvious to me  that frozen foods
are changed in their color , taste and texture. you don't need scientific
test to establish that , just use your  senses and "see" for your self .
>
> Freezing in general, seems to have little effect on the nutritive value of
> foods, though some vitamin C may be lost IF fruit and vegetables are
> blanched prior to freezing.

i have yet to know a method of analyse that doesnt kill the food in the
firts place so no wonder you don't see that much difference . there is to me
an obvious experiential difference between a living food and a dead one . it
matter to me when the food is not killed in any way because i eat raw but
when you cook i suppose it doesn't matter .
i am sad to see that soon we will need to ask experts to evaluate any
aspects of the world for us .

jean-claude