Electrical properties of meat, such as permittivity and conductivity, depend on its constituents like blood, ions, and water molecules. These properties can be used as indicators to inspect the quality of meat. In this work, the permittivity (ε') and the conductivity (�) of meat obtained from properly and non-properly slaughtered goats were investigated over a frequency range of 50 Hz - 4 MHz and up to 168 hours of postmortem time. The results revealed that at frequencies below few kHz, a significant difference in the ε' between the two types of meat was found. The results also showed that the difference in the ε' and � between the two types of meat can still be observed even after 7 days of postmortem time. The results suggest that it is possible to use ε' and � to distinguish between the properly and the non-properly slaughtered goat meat. © 2012 IFSA.