Why do frozen objects have a higher propensity to snap/break cleanly than non-frozen/warmer ones?

 the most known example is meat frozen in liquid nitrogen. In general, I think there are many different processes involved; temperature change may lead to small fractures in solid materials, in organic objects we have formation of ice from water inside cells what both damages the structure and lowers elasticity, there may be more general phase transitions involved, like for instance crystal structure changes of cocoa butter in chocolate.