This study determined the microbiological and some physical quantities and effect of the two different water sources used for meat processing at the Lafenwa abattoir, Abeokuta, Nigeria. Water sources identified are the Lafenwa river and Tap water supply. A total of 33 samples were collected and analyzed. The total viable of bacteria count ( TVC) of the samples was determined by pour plate technique while the most probable number (MPN) of coliform count was by the multiple tube method. The mean TVC for the two spots on the river is 3.34x107 cfu/ml and the mean MPN is 1600 /100ml. For the tap water, the mean TVC and MPN were 1.56x107 cfu/ml and 890 /100ml respectively. The TVC values were significantly higher (p 0.05). Potentially pathogenic Bacteria isolated from the water samples include: Eschericia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Klebsiella spp. The water samples from the river appeared creamy, highly turbid, particulate with pungent odour. The mean pH, temperature, dissolved oxygen (DO) and Biological Oxygen Demand (BOD) values were 5.4, 28.8oC, 8.1 mg/l and 7.0 mg/l respectively. The tap water samples were clear, odourless, and colorless with mean pH, temperature, DO and BOD values of 6.8, 28.1oC, 15.3mg/l and 3.1mg/l respectively. There was significant differences in the DO and BOD values of river samples compared to tap water (p Keywords : Microbial, Physical, Water qualities, Abattoir, Hygiene.