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The production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of "cultured," "synthetic," or "in vitro" meat has the potential to produce meat with distinct qualities more quickly and efficiently than normal meat. Although the process of growing muscle tissues in culture from stem cells has been known for a very long time, it has not yet been perfected for the production of cultured meat products for sale. Conditions for applying the technology, which is currently in its infancy, include a phenomenally high level of consumer acceptability and the development of commercially feasible large-scale production techniques. If the meat produced in vitro has physical traits that are identical to those of traditional meat in terms of color, flavor, aroma, consistency, and deliciousness, then it might be realistically viable. Higher the viability of meat production in vitro, the issues including searching for a good stem cell source and talking about the challenges faced throughout the expansion of cultured meat must be resolved. This review highlights the benefits and advancement of cultured meat, highlights its connection problems, and offers prospective solutions for production-related problems. [ABSTRACT FROM AUTHOR]