LSU AgCenter researching alternate uses for crawfish
Posted on 9/15/2017 1:11:00 AM.

LSU AgCenter Researchers are studying the benefits of crawfish, as more than just a tailgating treat. Researcher and food processing and engineering professor Subramaniam Sathivel says currently, the tail meat from a crawfish is what is consumed. But he says they wanted to see what could be done with the undersized mud bugs, which have virtually no economic value.

LSU AgCenter, crawfish, Subramaniam Sathivel

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