About

Yan Campbell is an Assistant Professor at the Prestage Department of Poultry Science at NC State University. His role is specified as a Processing and Products Specialist. The page does not provide additional details about his research focus, background, or key contributions.

Research topics

• Biology
• Animal science
• Anatomy
• Genetics
• Biochemistry
• Food science
• Microbiology

Selected publications

• Meat quality of hens fed an unblanched, high-oleic peanut diet

  Poultry Science · 2025-12-09 · 1 citations

  articleOpen accessSenior author

  High-oleic peanuts are an energy-dense, protein-rich alternative to conventional poultry feed ingredients and may have an impact on meat quality in spent laying hens, which are typically diverted to low-value uses. This study evaluated the effects of unblanched high-oleic peanuts at five levels (0 %, 5 %, 10 %, 15 %, 20 %) into layer diets for 8 wks on carcass traits, meat composition, physicochemical properties, lipid stability, and sensory quality of spent layers. Diets were isonitrogenous (18 % crude protein) and isocaloric (3,080 kcal/kg metabolizable energy). A total of 200 hens were acclimated for 7 days, then randomly assigned to treatments (n = 5 replicates of 8 hens each). Ten hens per treatment were processed to assess body weight, carcass yield, breast meat pH, color, texture profile, water-holding capacity, proximate composition, lipid oxidation, and sensory attributes. Peanut inclusion up to 20 % did not adversely affect growth performance or carcass yield (P > 0.05). Meat pH and color were influenced in some dietary treatments, though all values remained within acceptable ranges for commercial meat. Moderate inclusion (10-15 %) greatly increased breast meat protein content, reduced fat and collagen levels, and improved moisture retention (P < 0.05), indicating enhanced nutritional quality and processing potential. Water-holding capacity parameters (purge, thaw, cook loss) were not different among treatments (P > 0.05). Likewise, texture profile attributes did not differ (P > 0.05) from control values. Lipid oxidation remained low and stable during extended frozen storage, consistent with the oxidative stability conferred by the peanuts' high oleic acid and polyphenol content. Sensory evaluation indicated that flavor, texture, and overall acceptability remained consistent across treatments (P > 0.05), with no evidence of rancidity, bitterness, or off-flavor development, even at the highest inclusion level. These results demonstrate that unblanched high-oleic peanuts can be incorporated into poultry diets at 10-15 % to enhance spent layer meat composition and maintain sensory quality, offering a sustainable, value-added strategy for improving the marketability of spent laying hens.

  PublisherDOI

• Outdoor access versus conventional broiler chicken production: Updated review of animal welfare, food safety, and meat quality

  Poultry Science · 2025-02-17 · 14 citations

  reviewOpen access1st author

  Growing consumer demand for animal welfare and environmental sustainability in the poultry industry is driving the adoption of outdoor access for broiler chickens in the United States. However, shifting to outdoor access from conventional housing may pose tradeoffs for animal welfare, meat quality, and food safety. Research comparing conventional and outdoor access housing on these attributes has not been reviewed for approximately a decade. We reviewed and compared animal welfare, food safety, and meat quality outcomes in conventional versus outdoor access broiler production, focusing on recent research. Despite the prevailing notion that outdoor access improves animal welfare due to more behavioral opportunities, the utilization of the range is highly variable and affected by a variety of environmental, management, and bird characteristics. Outdoor areas containing vegetation and tree cover promote use by the birds, and slow-growing breeds appear to be best suited for these production systems. Typically, welfare-related health outcomes (i.e., footpad dermatitis, mortality, and lameness) are improved with outdoor access. However, birds with outdoor access are at a higher risk for endo- and ectoparasitic infections. Antimicrobial resistance is typically lower on outdoor access farms, and birds with outdoor access have more diverse microbiomes. There are mixed results for the prevalences of Salmonella and Campylobacter between conventional and outdoor access farms. Meat quality varies in complex ways related to rearing system, age, breed, diet, and behavior. Meat from outdoor access broilers may present better taste or flavor, yet there can be tradeoffs for texture and moisture, particularly for older, slower-growing breeds that are typical of outdoor access production. Taken together, studies to date indicate multiple benefits and tradeoffs for animal welfare, food safety, and meat quality. Variations in management between farms and certification criteria result in inconsistent outcomes. The majority of outdoor access research has been conducted outside of the United States. Region-specific research accounting for geography, climate, and available breeds would be beneficial for improving outdoor access production outcomes in the United States.

  PublisherDOI

• Uses and commercialization of food grade and effectiveness of coated ham nets to combat <i>Tyrophagus putrescentiae</i> : a review

  Textile Research Journal · 2023-12-12 · 1 citations

  review

  Since the 1930s, the dry-cured ham industry has used methyl bromide fumigation to control Tyrophagus putrescentiae (ham mite) infestations. However, due to methyl bromide being a class I ozone depleting substance and no longer being manufactured, alternatives to methyl bromide have been studied extensively. Direct contact food-grade coatings and coated ham nets of various materials have shown efficacy in controlling ham mite growth and reproduction. These coated nets, often including propylene glycol, can be dried to ease application and reduce shipping cost, but chemical and thermal treatments on fabrics may cause the fabrics to become more brittle, which negatively impacts stretchability and bursting strength, and ultimately the effectiveness of the net. Scanning electron microscopy can provide precise visual inspection of fabric surface morphology, allowing for a detection of potential damage to the fibers. This purpose of this review is to summarize the application of food-grade coatings on nets used in the dry-cured ham industry to control mite infestations. More importantly, the review provides comprehensive information on coated nets, covering various aspects such as the selection of netting materials, evaluation of fabric properties, techniques for coating nets, net drying method, all in relation to their efficacy for mite control. This review contributes to the broad area of this applied technology by highlighting efficacious treatments to control mites, ineffective treatments, a discussion of processes to evaluate their properties, and future prospectives regarding this area of study.

  PublisherDOI

• Mississippi Career and Technical Education Teachers’ Perception Toward Implementing a Food Science Toolkit Designed to Increase Food Science Curriculum Use in Mississippi

  Journal of Human Sciences and Extension · 2023-08-01

  articleOpen access

  A pilot test implementing a food science toolkit designed to increase student awareness, interest, and knowledge of food science academic and career pathways in Mississippi Career and Technical Education (CTE) courses was conducted to determine teachers’ perceptions of the food science education resources. After implementing the food science toolkit in their CTE course, four teachers individually participated in a semi-structured interview to capture each teacher’s detailed experience implementing the food science toolkit. The results of this study revealed that teachers are interested in teaching food science at the secondary education level to increase student knowledge of food science and enhance student performance at the FFA food science career development event. Teachers also revealed their positive experience implementing the food science toolkit and their intentions to continue to use the food science toolkit in their CTE courses to further increase their exposure to food science competencies. Teachers perceived that the food science toolkit increased student exposure to, engagement in, and interest in food science academic and career pathways, which encourages students to select and pursue a career in food science.

  PublisherOA PDFDOI

• Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging

  Meat Science · 2023-02-13 · 11 citations

  articleCorresponding
  PublisherDOI

• Efficacy of a carboxymethylcellulose (CMC)-based edible film with propylene glycol to control ham mite populations that infest dry cured ham

  Journal of Stored Products Research · 2023-07-25 · 7 citations

  article
  PublisherDOI

• Effectiveness of nets treated with food-grade coatings following various drying methods for controlling mite growth on dry-cured hams

  Journal of Stored Products Research · 2022-12-15 · 6 citations

  article
  PublisherDOI

• The application of chitosan in food-grade coatings to control Tyrophagus putrescentiae on dry-cured hams and the effects on sensory properties

  Journal of Stored Products Research · 2021-11-08 · 10 citations

  article
  PublisherDOI

• The Application of Food-Grade Chemical Treatment and Its Effect on the Mechanical Performance Characteristics of Ham Nets

  Eng—Advances in Engineering · 2021-10-22 · 7 citations

  articleOpen access

  This study involves the use of food-grade chemicals in the integrated pest management of dry-cured ham through the use of 100% polyester weft knitted mesh nets, an idea that was derived from a previously published study in the literature. Tubular mesh nets that are used to contain dry-ageing hams, commonly referred to as ham nets, were treated with a patent-pending food-grade chemical solution (40% Propylene Glycol + 1% Propylene Glycol Alginate + 1% Carrageenan) to control ham mites. Both treated and untreated ham nets were compared for mechanical performance characteristics based on the following standards: abrasion resistance (ASTM D4966), elastic recovery (BS EN 14704-1:2005), breaking strength (ASTM D5034-09), and bursting strength (ASTM D3786). The results indicate that the chemical treatment had minimal to no impact on the mechanical performance characteristics of ham nets. The obtained SEM images also showed no negative effect on the fiber morphology due to the applied chemical solution. The findings support the use of treated ham nets to increase the end-use functionality and provide ham producers an option for integrated pest management without compromising mechanical performance needs.

  PublisherOA PDFDOI

• Delivery and evaluation of a food science professional development training for Mississippi career technical education teachers

  Journal of Food Science Education · 2021-08-15 · 6 citations

  articleOpen access

  Abstract Professional development for Career Technical Education (CTE) is needed to effectively implement food science curricula in secondary education courses. Providing CTE teachers with professional development training supports increased awareness of food science academic and career pathways among students. The goal of this study was to assess a food science professional development training for Mississippi CTE teachers that would increase their self‐perceived knowledge, self‐perceived ability to conduct specific food science skills, and self‐efficacy to implement food science‐based instruction. Thirty‐one teachers participated in the 2‐h professional development training that provided teachers an experiential learning opportunity to learn and apply food science concepts. Results indicated that the food science professional development training was effective at increasing teachers’ self‐perceived knowledge and ability to conduct food science skills since the average scores (five‐point Likert‐type scale, n = 28) in all statements increased ( p &lt; 0.001) post training. For example, teachers self‐perceived knowledge of the five D's of food product development at pre‐survey ( M = 2.00 ± 0.94) increased ( p &lt; 0.001) after the training ( M = 4.29 ± 0.60). In addition, teachers’ self‐perceived ability to employ the five D's of food product development before the training ( M = 0.31 ± 0.54, three‐point scale) significantly increased ( p &lt; 0.05) post training ( M = 1.72 ± 0.53). Post training, more than 77% of the teachers “agreed” or “strongly agreed” to six out of nine self‐efficacy statements which affirmed their belief to teach food science concepts. Overall, teachers were satisfied with the food science professional development training.

  PublisherOA PDFDOI

Frequent coauthors

• M. Wes Schilling

  Mississippi State University

  28 shared

• J. D. Hendrix

  Mississippi State University

  18 shared

• Thomas W. Phillips

  16 shared

• Wes Schilling

  Mississippi State University

  14 shared

• Wenjie Shao

  Xihua University

  11 shared

• Jérome Goddard

  Mississippi State University

  10 shared

• X. Zhang

  Mississippi State University

  9 shared

• M. D. Byron

  Mississippi State University

  8 shared

Labs

• Prestage Department of Poultry SciencePI