Intramuscular lipids of Mertolenga-PDO beef, Mertolenga-PDO veal and “Vitela Tradicional do Montado”-PGI veal

► Lipid characterisation of three Portuguese quality branded beef. ► PGI veal has higher fatty acid variability than PDO veal and PDO beef. ► Fatty acid profile discriminated well the three beef types despite of minor differences observed.