A control method for meat supercooling preservation, the method comprising: acquiring a current temperature of meat in a compartment of a refrigerator in real time; determining whether the current temperature of the meat is greater than or equal to a first temperature threshold t 0, and; controlling the compartment to perform a cooling operation in response to determining that the current temperature of the meat is greater than or equal to the first temperature threshold t 0, the control method characterized by: determining whether the meat has been cooled down to a phase transformation temperature point t 1 during the cooling operation, wherein the phase transformation temperature point t 1 is the temperature at which water in the meat begins to crystallize; starting timing once the temperature of the meat has been cooled down to the phase transformation temperature point t 1; and controlling the compartment to perform a low-temperature stable operation according to a third target temperature T 3, wherein the third target temperature T 3 is a freezing point temperature of the meat, in response to the timing reaching a first preset time period, wherein the first preset time period is a time period taken for the meat to be supercooled at the phase transformation temperature point t 1. acquiring a current temperature of meat in a compartment of a refrigerator in real time; determining whether the current temperature of the meat is greater than or equal to a first temperature threshold t 0, and; controlling the compartment to perform a cooling operation in response to determining that the current temperature of the meat is greater than or equal to the first temperature threshold t 0, the control method characterized by: determining whether the meat has been cooled down to a phase transformation temperature point t 1 during the cooling operation, wherein the phase transformation temperature point t 1 is the temperature at which water in the meat begins to crystallize; starting timing once the temperature of the meat has been cooled down to the phase transformation temperature point t 1; and controlling the compartment to perform a low-temperature stable operation according to a third target temperature T 3, wherein the third target temperature T 3 is a freezing point temperature of the meat, in response to the timing reaching a first preset time period, wherein the first preset time period is a time period taken for the meat to be supercooled at the phase transformation temperature point t 1. determining whether the meat has been cooled down to a phase transformation temperature point t 1 during the cooling operation, wherein the phase transformation temperature point t 1 is the temperature at which water in the meat begins to crystallize; starting timing once the temperature of the meat has been cooled down to the phase transformation temperature point t 1; and controlling the compartment to perform a low-temperature stable operation according to a third target temperature T 3, wherein the third target temperature T 3 is a freezing point temperature of the meat, in response to the timing reaching a first preset time period, wherein the first preset time period is a time period taken for the meat to be supercooled at the phase transformation temperature point t 1.