There were a couple of very detailed scientific websites which gave exact data and diagrams on how freezing destroyed the cells in foods - however, they've since been removed, sadly. All I have , really, is this:-
http://www.rawfoodexplained.com/selection-and-storage-of-foods-part-i/does-freezing-harm-foods.htmlFrom what I've read re freezing over the years, quick-freezing(industrial freezing) is actually much less harmful to the food than slow freezing(=putting fresh meats into your freezer at home). That said, all freezing damages the cell-walls to some extent(re icicles forming etc.) and that means that nutrient-loss(and taste) is rapidly lost after thawing. So, the general concensus is that if you must freeze the meats, then make sure to eat them quickly after thawing.
Other than that, the structure of enzymes in the food is slightly denatured by freezing(though not destroyed as in cooking). I have heard an (unsubstantiated) claim, though, by another RVAFer that all the enzymes in a frozen food do eventually get destroyed after c.10 weeks.
Oh, and I've also heard a claim by another RVAFer that raw animal fats(eg:- suet or marrow) are less affected by freezing than lean protein. Interestingly, while I've frequently noticed a definite drop in taste of thawed lean meats , the thawed marrow and suet I've eaten seems not to lose its taste, so I tend to agree re this view.