From a moral standpoint, no problem. The person is DEAD. They are protein at that point. Assuming there are no objections from the family/loved ones, I would have no problem. It is the practical considerations that make me wary.
For example, even if the subject was tested beforehand, there were some diseases that couldn’t be tested for:
“In the 1980’s, investigators from the Centers for Disease Control (headed up by Daniel W. Bradley) and Chiron (Michael Houghton) identified the virus. In 1990, blood banks began screening blood donors for hepatitis C, but it wasn’t until 1992 that a blood test was perfected that effectively eliminated HCV from the blood transfusion supply. Now the risk of contracting hepatitis C through a blood transfusion is approximately .01%. Prior to the screening of the blood supply for hepatitis C, approximately 300,000 Americans contracted hepatitis C through blood transfusions or blood products.”
Granted, this was back in 1992, but who’s to say other diseases for which there is currently no screening test are not present in the subject? Given that any infection the subject has would obviously be communicable in humans, which is not true with many animal-bound contagions, the risk involved in eating raw human flesh is considerably higher than that of raw animal flesh. Also, just bringing the flesh to the boiling point may not be sufficient. ”Today, exotic microorganisms are known, that can survive exposure to temperatures up to 130°C”, or approximately 266°F, 54°F warmer than boiling water. I would insist that proper thermal processing was calculated and adhered to.
To be honest, considering the amount of sugar, fat, and salt in most Americans’ diets, I wouldn’t be surprised if their flesh actually had a pleasant taste. Granted, the knowledge that the flesh was human would ruin most peoples’ appetites; however, if they did not know the flesh was human, many may enjoy the flavor of the meat.