Hi Iceman31
I assume by trying to get ice crystal damage you are trying to get some sort of meat tenderising? or increase the WHC of the meat to increase revenue.
The problem with slow freezing is you will have a high product moisture loss. To reduce this, your meat is blast frozen to seal outer skin then slow frozen at your crystal formation temperature.

Best would be to control refrigeration with a product probe (meat inserted) to maintain core temp at desired temp and utilise a close control setting on a controller.(or multiple depth probes)
Domestic fridges are notoriously bad at maintaining close control around set point. The lack of air flow over product in a domestic fridge gives poor heat transfer rates. defrost design will destroy your aim with the product and increase drip.

increasing heat load in a refrigerator would reduce cooling capacity but this is very hit and miss and you sound like you want to do a far more scientific experiment. I would rent/ build a freezer with product probes, wide fin spacing and a temp range of 0 to -45.