Great info so far!
From what I learned in cullinary school, when meat is frozen the water in the protien expands, forever damaging the cell walls. That is why when it thaws more juices run out of it then when it was fresh. If you think about freezing a piece of lettuce and then thawing it, what will happen. The lettuce turns to water, because the cell walls were damaged in the freezing process. Its pretty scientific if you ask me.
I personally try not to freeze, thaw and refreeze.
Best of luck.