Cook’s Illustrated
did six rounds of tests comparing meat cooked fresh, meat cooked after being frozen and thawed once, and meat cooked after being frozen and thawed twice. Tasters always preferred the meat cooked fresh ― and they found that there was a very noticeable difference in texture and moisture between meat thawed once versus twice.
The reason a double freeze takes such a toll on meat is because freezing water inside the meat’s protein cell physically changes the shape of it. So the more you do that, the more noticeable the change. And no amount of gravy on top is going to hide that.