Carcasses were conventionally (C, n = 9) or vascularly chilled using the Rinse & Chill® process (RC; n = 9). Muscles (Longissimus lumborum, LL; Triceps brachii, TB) were processed (LL, steaks; TB, ground), packaged (polyvinyl chloride, PVC; vacuum, VAC), and displayed or stored dark. Measurements included color, purge, pH, sarcomere length, shear force, and cooking loss. Data were analyzed as a split plot design with carcass chilling treatment as whole plot and display day as split plot. Data were analyzed separately by packaging method. RC increased (P < .05) cooking loss 1.7% but decreased shear force 24% (C, 42.5 N; P < .05) in steaks. RC ground bison packaged in PVC and VAC had greater (P < .05) CIE L*, a*, and b* values than C. RC VAC bison steaks had greater (P < .05) oxymyoglobin, deoxymyoglobin and decreased (P < .05) metmyoglobin than C VAC steaks. RC positively impacted bison steak tenderness and color in ground bison and steaks.

体通常（C，n  = 9）或使用Rinse＆Chill®工艺（RC; n = 9）进行血管冷却。加工肌肉（腰椎腰长直肌，LL；肱三头肌，TB），加工（LL，牛排； TB，磨碎），包装（聚氯乙烯，PVC；真空，VAC），并在黑暗中展示或存放。测量包括颜色，吹扫，pH，肌节长度，剪切力和蒸煮损失。将数据作为分割图设计进行分析，以car体冷冻处理作为整个图，将显示天数作为分割图。数据通过包装方法分别分析。RC增加（P <  .05）蒸煮损失1.7％但剪切力降低24％（C，42.5 N; P <  .05）放在牛排上。RC地面野牛包装在PVC和VAC具有更大的（P <  0.05）CIE L *，A *，和b *的值比C RC VAC野牛牛排具有更大的（P <  0.05）氧化肌红蛋白，脱氧和降低（P <  .05）的肌红蛋白高于C VAC牛排。RC对野牛和碎牛肉的野牛牛排嫩度和颜色产生了积极影响。