How meat remains soild after being unfrozen?

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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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Humans are 60% water and usually stay in one piece….
Meat is mostly the muscle tissue of an animal.
Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers. Each cell is crammed with filaments made of two proteins: actin and myosin

Its not just a glass of water, water is contained within the protein….

Water inside cells has much more stuff dissolved in it than water between cells, which means it takes longer to freeze. So the cells don’t blow up like balloons when they get frozen, they actually get squeezed by the expanding ice that surrounds them.

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.