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the reason for this is the same as why you want to "flash freeze" The cells are frozen at a fast rate they dont have the time to expand and rupture when you defrost the opposite happens and if things get hot to quick they expand too quick and rupture therefore leaving you with dry tough meat.
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When meat freezes slowly, the water inside the individual meat cells form ice crystals that grow to a large size and rupture the cells causing a deterioration in flavour. Flash freezing results in small ice crystals and no cell rupturing. I'm not sure if the same thing happens when the meat thaws though, it might. (Also, it drives my wife crazy when I say unthaw. She always points out that means FREEZE, the proper term is thaw.)