This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
There is a prevalent fashion of prescribing raw meat, and in some diseases, such as dysentery or chronic gastritis, it is useful, but it should not be given with the idea that it possesses any special curative virtue from the fact of being raw. Beef, mutton, and ham are all eaten in this condition. Meat is distasteful to most persons in this state and soon palls upon the appetite, and may excite positive loathing. There is a natural aversion to raw flesh among even the lowest tribes of man, who only consume their meat raw from excessive hunger or when fire is unobtainable. Even the primitive Australian savage cooks his reptiles and worms. Raw meat has no advantage either in digestibility or nutrient power over moderately cooked or "underdone" meat. Some danger has been attributed to eating raw meat on account of the possibility of acquiring intestinal worms through it, but the fear of this is much exaggerated.
On the other hand, meat is easily altered and made innutritious by prolonged cooking. Overdone meat is indigestible and tasteless.
If meat is too long boiled it becomes insipid and useless as an aliment, and the resulting soup is not a full substitute for it. Meat should never be cooked during rigor mortis.
Hall and Kane both declared that in their arctic experience fresh raw meat was a preventive of scurvy, but that cooked meat was not.