We have been using a vacuum sealer for 3 years now and it has preserved the taste and texture better than just a wrap. With bacon, I can re-vacuum it 4 times and the bacon maintains it red color. And thanks for the tip on getting your food cold before freezing.
The other option is blast freezing, of course, which is what is done commercially. Temperatures so low that the food freezes nearly instantly; using liquid nitrogen would also do the trick.
Neither option is particularly practical for household use, though.