Eating quality of “Vitela Tradicional do Montado”-PGI veal and Mertolenga-PDO veal and beef

► The quality study of beef with certification label from the Portuguese market place. ► VTM-PGI and PDO veal had lighter colour and lower WBSF value than PDO beef. ► PDO beef WBSF value compromises consumers' acceptability indicating an industry problem. ► Meat types were discriminated by pHu, a* and C* justifying label differentiation. ► VTM-PGI and PDO veal were similar and discriminated by T3, pHu, collagen, palatability.