Feasibility study of using pulsed electric field as a pretreatment to improve textural and other quality traits of sous vide meat.
Amali is from Sri Lanka, where she completed a Batchelor of Science in Agricultural Technology and management. She then studied for a Master's of Science in Agricultural Science in South Korea.
Amali's research interest is in the field of meat science, particularly to improve the quality and safety of animal food products through emerging technologies. She prefers to do research in usage of natural antimicrobial compounds and non- thermal processes in meat and meat products, as well as on safety of meat and meat products.
Amali's PhD research examines the effect of pulsed electric field as a pretreatment for sous vide processing, focusing on process efficiency and quality and safety of meat which is ultimately beneficial for the New Zealand meat industry.