How to freeze your own produce & meals, without cell wall break down?
...far from an expert, but I think there are two issues.  First, the speed with which you can get an item frozen.  Quicker freezing means smaller ice crystals.  I assume this leads to a reduced cell structure breakdown. LN might get you there quickly, but the item will warm up when you put it in your freezer. The second issue is, not only is a home freezer not cold enough for prolonged storage without cell structure breakdown, but it probably also has an auto defrost cycle that cause temperature fluctuation.  This probably leads to additional cell structure breakdown as things warm and cool over time. There are definitely other pieces of equipment, blast freezers and super low temperature freezers, however most make little economic sense for the home.  

Personally, my best success has been with vacuum sealed foods...used in weeks, not months.