Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades

► Electrochemical (EC) profiling could differentiate four meat species by four peaks in 5 min. ► High anserine and low carnosine was the distinction for ostrich meat identification. ► Lysine, anserine and glutamine peak ratios could be used to evaluate ostrich meat grades. ► HPLC-EC using Cun-SPE has potential to evaluate meat freshness.