The aim of this study was to determine the effect of CO2/N2 modified atmosphere and oxygen scavenger on the colour stability, oxidation development, and bacterial population of bison meat during storage and retail display. The study involved packaging the bison steaks in oxygen-permeable wrapped-tray units and storing them in a master bag (MB) with and without oxygen scavengers for 7 and 14 d. MBs with oxygen scavengers (MBOSC) were enabled to absorb any remaining oxygen and maintained it below 0.11% for 14 d of storage, while the residual oxygen in MB with no oxygen scavenger (MBNoSC) was above 2.45%. Moreover, during the instrumental colour evaluation at each storage time, MBOSC exhibited higher a*, b*, and Chroma values, as well as lower Hue values, both before and after blooming which indicates a more stable red colour of the steaks compared to MBNoSC. Likewise, MBOSC showed higher a*, b*, and Chroma values than the control samples in the retail display simulation. Furthermore, MBOSC showed lower levels of malondialdehyde (MDA), and carbonyl (CAR) values compared to the MBNoSC samples during storage, whereas 4-hydroxy-2-nonenal (HNE) had shown no effect on the packaging treatments. However, both HNE and MDA were increased at the end of the retail display. Regarding bacterial growth, MBNoSC displayed the highest count of psychrophilic bacteria at 14 d of storage (5.64 log10 CFU/cm2). Nevertheless, the packaging treatment did not significantly impact the count of other spoilage bacteria, such as lactic acid (3.71 - 5.95 log10 CFU/cm2) and coliforms (0.01 - 0.20 log10 CFU/cm2). MBOSC proved to be effective in maintaining optimal preservation conditions during storage, promoting the blooming process, and enhancing colour and oxidative stability in fresh bison meat under retail display conditions. The implementation of MBOSC can contribute to the shelf life extension of bison meat, ensuring better visual appeal and reduced oxidation.