Meat is considered as a healthy source of food. It provides humans with high quality proteins, amino acids, phosphors and even some kind of vitamins like B12. Due to some health concerns attributed to red meat, white meat such as chicken and birds have become important for many people. To get the nutritional values of the meat and regardless of its type whether it is red or white meat, some precautions and considerations have to be taken into account. One of the most effective and powerful parameters that can influence and affect the quality of the meat is the amount of the residual blood in the meat after slaughtering the animal. Blood is a good medium for microorganisms to grow and multiply. When the microorganisms reach a certain level in a poorly bled meat (meat with high residual blood), they will cause it to deteriorate and so decreasing its life time. Proper slaughtering of animals is considered as a key factor to reduce the blood volume in the meat. It is believed that only one-third of the total body blood remains as the residual blood inside an animal flesh when that animal is slaughtered in a proper way. Currently, there is lack of a suitable device to differentiate properly slaughtered meat from non properly slaughtered meat. This paper describes the analysis of relative permittivity variations in properly slaughtered chicken and non properly slaughtered chicken using dielectric mixing rules. Maxwell Garnett Mixing Rule was used to calculate the effective relative permittivity of properly slaughtered chicken and non properly slaughtered chicken in the frequency range 100-2000Hz. 4294A Agilent Impedance analyzer was used with test fixtures; 16451B Dielectric test fixture and 16452A Liquid Test Fixture to measure the relative permittivity of Muscle and blood, respectively in the stated frequency range. The effective relative permittivity of non properly slaughtered chicken have shown higher values (25.75 higher) compared to the properly slaughtered chicken. © 2011 IEEE.