Technical Abstract: Interest in dielectric spectroscopy has increased due to its potential use as an on-line tool for predicting meat quality. The use of dielectric spectroscopy for predicting poultry meat quality was investigated. The following quality parameters were measured: pH, color, water holding capacity (WHC), cook loss, and drip loss. Dielectric properties were obtained utilizing a Hewlett-Packard 85070E open-ended coaxial-line probe and an N5230C PNA L-Network Analyzer through a flexible coaxial cable. Measurements were collected at 501 frequencies on a logarithmic scale from 200 MHz to 50 GHz. Pearson correlation factors were determined to investigate the relationship between the quality measurements and the dielectric properties which included the dielectric constant, the dielectric loss factor and the dielectric loss tangent. Weak correlations were found between the dielectric constant and the dielectric loss factor and the quality parameters measured. However, the loss tangent showed a more promising relationship with the quality parameters at frequencies between 14 and 19 GHz. The results indicate the potential for utilizing dielectric spectroscopy as a tool for predicting of meat quality related to extreme values of pH and color.