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Crawfish; The other White Meat

Louisiana State University
Dr. Subramaniam Sathivel

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. He says they wanted to see what could be done with the undersized mud bugs, which have virtually no economic value.


The minced meat, which is collected though a deboning machine, could be used for crawfish patties or crawfish flavoring. Sathivel says they are also researching how an antioxidant from the crustacean could help with Alzheimer’s disease.

Sathivel says in addition, this antioxidant can help with obesity related to stress and diabetes. He says this development will not only provide significant health benefits.