Abstract: This study aims to explore the research progress, hotspots and future development trends of the field of microorganisms in meat products. Based on bibliometrics, CiteSpace was used as a knowledge graph analysis tool in this paper. Based on the database of academic journals in CNKI for 1980 to 2022 and the Web of Science (WOS) from 1977 to 2022, 842 Chinese and 1530 English literatures in the field of microbiology of meat products were analyzed. The current research status and hot spots in this field were described from the perspectives of the annual number of published papers, core literatures, core publishing countries, authors, institutions and journal distribution, and keyword co-clustering. The results demonstrate that the number of literatures published in the study of microorganisms in meat products fluctuates and increases at home and abroad, and the increase in English literatures was more significant. The cited frequency of English literature was much higher than that of Chinese literature. The United States, Spain, Brazil and China were the main contributors, and affiliations were mainly universities and research institutes, such as the Spanish National Research Council (CSIC), Agricultural Research Service (ARS), Jiangnan University. Additionally, the global research focused on the effects of microorganisms on the flavor quality and physicochemical properties of meat products, the mechanism of microbial metabolism in meat production and food safety. According to the comprehensive analysis, this paper provides a reference and helps Chinese scientific researchers engage in related research and predict the future development of this field.