The aim of the work was to determine the effect of iodinated salt on quantitative and qualitative changes of thiamine during thermal processing and storage of turkey meat products. As a variability of potential effect of potassium iodide, application of iodinated salt and collagen isolates impregnated or not with potassium iodide were investigated. It was found that during frying ground meat about 40% of total thiamine was destroyed. Cool and freeze storage contributes to further increase of the losses of both forms of thiamine with more unfavorable effect of cool storage causing the losses up to 28%. An addition of the salt iodinated with potassium iodide increases susceptibility of both free and bound thiamine to decomposition during frying and storage by about 6%. Application of the collagen preparation impregnated with potassium iodide or a mixture of collagen and iodinated salt lowers thiamine losses by, on average, 5% as compared to the losses in the presence of iodinated salt.