For sliced meat, cooking conditions and chewing efficiency impact on amino acid bioavailability. Previous studies have shown that both meat cooking conditions, and chewing efficiency, can affect meat protein digestion. The objective of the present study was to try to rank these factors according to the magnitude of their effect in humans, and to identify potential interactions. Pork meat was cooked 10 min at 75°C or 45 min at 90°C. Volunteers were invited to ingest meat in two different situations: after normal mastication (good masticatory efficiency) or after deficient mastication (by wearing an occlusal appliance). Meat boluses were collected before swallowing for assessment of their physical / rheological properties. Plasma aminoacidemia was recorded after ingestion of a meal containing pork meat as the main source of protein. Overall, this study shows that a decreased chewing efficiency slows down amino acid appearance in the blood, but it also evidenced an interaction between chewing efficiency and cooking conditions: by preventing the swallowing of large particles, high cooking conditions, at least for pork meat, limits the decrease in amino acid absorption rate.