Meat is mostly water and so I’ll excepted the meat cells to break when being frozen since ice takes more volume than water with the same mass and can also create crystals that can cut the cells membranes.
I can think why it’s not happening:
1. The cells are elastic enough to withstand the ice volume.
2. Since it’s not pure water it’s not cold enough to create hard ice it crystals.
3. Some does break and it’s somehow hold together?
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Meat isn’t just cells, there’s a lot of tough protein fibers between them that will stay intact even if the membranes are torn up.
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