The aim of this work was to evaluate the influence of salt iodized with potassium iodide addition on quantitative and qualitative changes of thiamine in the process of cooking and storage of selected meat dishes. In experiments were taken into account meat demonstrating original histological structure (one piece of meat), minced meat balls (cooked) and meat – pie stuffing. All samples were kept under cooling conditions (temp. +4°C) for 7 days and frozen state (-18°C) for 30 days. The results indicated least losses equal to about 53% of total thiamine content in the heat cooked in one piece in presence of NaCl only. The free thiamine was less resistant to thermal degradation in compare with bound thiamine. The minced meat showed higher losses of thiamine in compare with the whole piece of meat. The addition of salt iodized with potassium iodide accelerated break-up dynamics of free thiamine as well as bound one. The storage of meat dishes both under conditions cooling and as well as freezing resulted in higher of free and bound thiamine.