More Than Meat: LSU AgCenter Researcher Sees Benefit in All Parts of Crawfish
August 16, 2017
August 16, 2017
BATON ROUGE, La., Aug. 16 -- The Louisiana State University Ag Center issued the following news release:
An LSU AgCenter researcher is working on ways to add value to the Louisiana crawfish crop. Tail meat is the main reason farmers raise crawfish, but Subramaniam Sathivel sees benefits in the entire crustacean.
Sathivel, an AgCenter food processing and engineering professor, is working on a minced meat made from undersized crawfish, which have low economic value. Sathi . . .
An LSU AgCenter researcher is working on ways to add value to the Louisiana crawfish crop. Tail meat is the main reason farmers raise crawfish, but Subramaniam Sathivel sees benefits in the entire crustacean.
Sathivel, an AgCenter food processing and engineering professor, is working on a minced meat made from undersized crawfish, which have low economic value. Sathi . . .