An overcooled meat fresh-preservation control method, a controller and a refrigerator are provided. The control method comprises: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t0, and if yes, performing step S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food has been cooled down to a phase transformation point temperature t1 during the cooling operation, and if yes, performing step S5 (105), the phase transformation point temperature t1 being the temperature of a critical point at which the phase transformation of the meat food occurs; S5 (105), starting timing once the temperature has been cooled down to the phase transformation point temperature t1, and performing step S6 (106) after the timing reaches a first preset time period; and S6 (106), controlling the compartment to perform a low-temperature stable operation according to a third target temperature T.sub.3, the third target temperature T.sub.3 being a freezing point temperature of the meat food. The overcooled meat fresh-preservation control method provided by the present disclosure may prolong the fresh-preservation period as much as possible while ensuring that the meat food is not frozen.

The disclosure provides a method for cooling an object using a jelly ice cube, the method includes providing a chilled or frozen jelly ice cube (JIC), which JIC is an optionally cross-linked protein hydrogel; and contacting the object with the JIC.

The insulated container having a support that separates the ice, food, and drinks from the melted ice water to prevent damage to the food items. The ice, food, and drinks are placed on top of the flat upper surface of the removable support. The removable support has an inflatable bladder on the underside designed to look like downwardly positioned semi-cylindrical ridges, having apertures between the ridges in a foldable spine that allows the melting ice water to drain past the top surface, at the edges of the bladder and through the apertures of the removable support into the voids between the semi-cylindrical ridges below.

Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.