Aldi customers divided over unusual colour of beef mince: 'I'm literally gagging'

A seemingly routine grocery run turned into an online debate when an Aldi shopper discovered something unexpected in her minced beef, prompting concerns about its safety.

The discovery was made by a Sydney woman who, despite the meat being within its expiry date, was taken aback by its unusual colour when she went to cook with it. She turned to the Aldi Mums Facebook group to seek opinions on whether the meat was still safe to eat, and group members didn't mince words.

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Accompanied by a photo of the discoloured beef, her post read, "Would you say this meat is off? It doesn’t look a good colour and is still in expiry."

The product in question was Aldi's 500g 5 Star Jindurra Station Beef Mince, with the original poster clarifying it was still two days within date. Responses varied widely, ranging from light-hearted jokes to genuine concerns about food safety.

"I can smell that through my phone," joked one user, while another admitted, "I'm literally gagging looking at that."

Others expressed a reluctance to eat Aldi's meat altogether, citing previous experiences with spoiled products.

"I stopped buying meat at Aldi this year," shared one user. "The amount of rotten meat we would buy well within the expiry date was actually beyond a joke." Another added, "I personally wouldn't eat it," before someone else chimed in that they wouldn't even give it to their dog.

A meaty debate

However, amidst the scepticism, there were also explanations and reassurances about the colour of the meat.

One user pointed out a common misconception, stating, "Meat is red because of the dyes they put in it." They suggested that organic meat doesn't undergo the same treatment, which is why it may appear different in colour. "The bright red is fake," someone else agreed.

A third user expressed the same view, saying, "Red meat without red dye will turn a bit brown due to oxygen." They advised, "If it doesn’t smell off, break the meat apart, and it will still be red on the inside and safe to eat." They also noted, "After being exposed to air, meat loses the bright red unless treated with carbon monoxide."

Amidst the debate, one user humorously concluded, "It's meat-coloured!"

Indeed, the Australian Institute of Food Safety suggests that "a change in appearance does not always indicate spoilage" when it comes to meat products.

Using the example of raw beef mince, the Institute explains that if it begins to brown, it has likely been exposed to oxygen. They add, "There are other explanations as to why raw meat may turn brown, such as its temperature, any exposure to light, and microbial growth. Sometimes the meat may be greyish-brown inside, but not due to spoilage. That colour actually indicates a lack of exposure to oxygen, which is normal."

Supermarkets will often discount meat, such as minced beef, that has turned brown, even if it’s still within its shelf life. The Institute notes, "If the meat turns brown or grey on the outside, though, it’s likely not yet unsafe, but it is beginning to rot. Chances are, by the time it reaches the end consumer, it will have gone bad."

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They further clarify that signs of spoiled meat include a bad smell, a slimy or sticky texture, as well as discolouration. They advise, "Even though meat may not necessarily be bad, you should err on the side of caution. Look at, touch, and smell the meat for important clues about its freshness."

And for those who remain unsure, there was a simple piece of advice that abounded in the comments section: "If in doubt, THROW IT OUT!!"

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