The objective of the study was to determine the effect of table salt iodinated with potassium iodide or iodate added to chopped pork on the stability of iodine during roasting and chilled or frozen storage. During thermal processing (roasting), and chilled or frozen storage of meatballs, better stability was found for iodine introduced along with salt iodinated with potassium iodate. Roasting of meatballs for 15 min resulted in a 5% loss of iodine. Extension of thermal treatment to 30 min resulted in an increase, almost threefold, of iodine loss. Along with the extension of chilled or frozen storage of meatballs a disadvantageous effect of a longer thermal processing was observed on the stability of iodine introduced along with iodinated salt. However, in the case of table salt iodinated with potassium iodide, better iodine retention was observed during storage of samples heated with an applied longer thermal treatment time in comparison to table salt iodinated with potassium iodate.