I don't see the point of washing meat before freezing. (Unless, of course, you're doing your own killing and are properly rinsing it.) I rarely freeze anything. Most modern refrigerators are self-defrosting, and that's not a good environment for frozen meat in terms of maintaining texture. Far more important is how it's repackaged from the store pack and how well fat is trimmed, since fats can become rancid, even while frozen. I question how well most people package their meat for freezing. It's enough effort that I just don't buy more meat than I can use quickly and don't need to, anyway.
As to the suggested chicken freezing experiment... How much of that is a test of the home freezer's ability. I suspect a great many people have never tasted chicken that hadn't been frozen for considerably longer than two days. Almost all grocery store chicken pieces have obviously been frozen. They are not infrequently still frozen, when the store gets behind. (Of course, most chicken today is such pallid meat that it probably doesn't make much difference.)
I do sometimes have to buy frozen shrimp, when there's nothing else. It's thawed in the display, simply, I think, to make it look more appealing, but a few steps away are the same shrimp in its original frozen pack. There is a difference, though, when fresh is available, which it frequently is, being close enough to the shrimp fleet. There is a detectable and meaningful difference in texture.
I also sometimes have deer meat in the freezer, when someone shoots Bambi and a few friends and has more than they need. But it's professionally wrapped for freezing when I get it.
