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This paper provides a systematic review of key technological innovations in this field, including physical technologies (such as smart cutting precision improved to the millimeter level, pulse electric field sterilization efficiency exceeding 90%, ultrasonic-assisted marinating time reduced by 12 h, and ultra-high-pressure processing extending shelf life) and digital technologies (IoT real-time monitoring, blockchain-enhanced traceability transparency, and AI-optimized production decision-making). Additionally, it explores the potential of alternative meat production technologies (cell-cultured meat and 3D bioprinting) to disrupt traditional models. In application scenarios such as central kitchen efficiency improvements (e.g., food companies leveraging the \u201cS2B2C\u201d model to apply AI agents, supply chain management, and intelligent control systems, resulting in a 26.98% increase in overall profits), end-to-end temperature control in cold chain logistics (e.g., using multi-array sensors for real-time monitoring of meat spoilage), intelligent freshness recognition of products (based on deep learning or sensors), and personalized customization (e.g., 3D-printed customized nutritional meat products), these technologies have significantly improved production efficiency, product quality, and safety. However, large-scale application still faces key challenges, including high costs (such as the high investment in cell-cultured meat bioreactors), lack of standardization (such as the absence of unified standards for non-thermal technology parameters), and consumer acceptance (surveys indicate that approximately 41% of consumers are concerned about contracting illnesses from consuming cultured meat, and only 25% are willing to try it). These challenges constrain the economic viability and market promotion of the aforementioned technologies. Future efforts should focus on collaborative innovation to establish a truly intelligent and sustainable meat production system.<\/jats:p>","DOI":"10.3390\/foods14132230","type":"journal-article","created":{"date-parts":[[2025,6,24]],"date-time":"2025-06-24T12:05:40Z","timestamp":1750766740000},"page":"2230","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-5132-7597","authenticated-orcid":false,"given":"Qing","family":"Sun","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanan","family":"Yuan","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2582-0745","authenticated-orcid":false,"given":"Baoguo","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-2437-7261","authenticated-orcid":false,"given":"Shipeng","family":"Gao","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodong","family":"Zhai","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feiyue","family":"Xu","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiyong","family":"Shi","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Amorim, A., Laurindo, J.B., and Sobral, P.J.D.A. 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