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This review paper gives an overview of the current research for robotic and automated systems in meat processing. The modules of a robotic system are introduced and afterward, the robotic tasks are divided into three sections with the features of processing targets including livestock, poultry, and seafood. Furthermore, we analyze the technical details of whole meat processing, including skinning, gutting, abdomen cutting, and half-carcass cutting, and discuss these systems in performance and industrial feasibility. The review also refers to some commercialized products for automation in the meat processing industry. 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