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Following a previous publication in Meat Science (120 (2016) 167–176), this review paper discusses the possibility that meat proteins can be substituted with proteins from plants, fungi, algae or insects and the possibility that meat products could be produced using in vitro culturing and three-dimensional printing techniques.

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This page is a summary of: Artificial meat and the future of the meat industry, Animal Production Science, January 2017, CSIRO Publishing,
DOI: 10.1071/an17307.
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