The redneck strike again.

[Confused Ape]

my question about the fact that man can or can not salivate at the sight of raw meat.

It depends on what culture people are raised in.

Inuit Nutrition

Traditional Inuit diets derive approximately 50% of their calories from fat, 30-35% from protein and 15-20% of their calories from carbohydrates, largely in the form of glycogen from the raw meat they consumed.[10] This high fat content provides valuable energy and prevents protein poisoning, which historically was sometimes a problem in late winter when game animals grew lean through winter starvation. Because the fats of the Inuit's wild-caught game are largely monounsaturated and rich in omega-3 fatty acids, the diet does not pose the same health risks as a typical Western high-fat diet.[11]

Vitamins and minerals which are typically derived from plant sources are nonetheless present in most Inuit diets. Vitamins A and D are present in the oils and livers of cold-water fishes and mammals. Vitamin C is obtained through sources such as caribou liver, kelp, whale skin, and seal brain; because these foods are typically eaten raw or frozen, the vitamin C they contain, which would be destroyed by cooking, is instead preserved.[12]

Sashimi

Sashimi (Japanese: 刺身, pronounced [saɕimiꜜ]; /səˈʃiːmiː/) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.

Sashimi Varieties

Some sashimi ingredients, such as octopus, are sometimes served cooked given its chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw.

Less common, but not unusual, sashimi ingredients are vegetarian items such as yuba (bean curd skin) and raw red meats, such as beef, known as gyuunotataki, and horse, known as basashi. Chicken "sashimi", known as toriwasa, is considered by some[who?] to be a delicacy; the Nagoya kōchin, French poulet de Bresse and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of Salmonella[citation needed]. Chicken sashimi is sometimes slightly braised on the outside[citation needed].

Basashi (馬刺し = 馬 ba = horse + 刺し sashi = pierced, stuck), or namasu, is raw horse meat, a traditional dish from Kumamoto, Matsumoto, and Tohoku region. It is often served sashimi-style, and can be found in restaurants in Osaka, Tokyo and other large cities in Japan.

The Nenets Of Siberia rely on reindeer -

Reindeer meat is also the most important part of the Nenets’ diet. It is eaten raw, frozen or boiled, together with the blood of a freshly slaughtered reindeer, which is rich in vitamins.

Termites are eaten in Kenya.

Termites are prepared in various ways for eating. In Enzaro village, Maragoli, it is popular to lightly fry the termites in their own fat over a low heat, add a little salt and sometimes remove the wings. Fried winged termites are tasty after being dried in the sun and they can be consumed for a rather long period of time. In some areas, termites are used as gifts for marriage. Raw termites are also frequently eaten.

A few minutes googling reveals that other insects are eaten raw in various parts of the world. U.N. Urges Eating Insects; 8 Popular Bugs to Try

A report released Monday by the U.N. Food and Agriculture Organization reminds us that there are more than 1,900 edible insect species on Earth, hundreds of which are already part of the diet in many countries.

In fact, some two billion people eat a wide variety of insects regularly, both cooked and raw; only in Western countries does the practice retain an "ick" factor among the masses.

Eating raw meat does have it's drawbacks because of the risk of parasite infection but carnivorous animals in the wild have this problem as well.

Survey of Gastrointestinal Parasite Infection in African Lion (Panthera leo), African Wild Dog (Lycaon pictus) and Spotted Hyaena (Crocuta crocuta) in the Luangwa Valley, Zambia

Little is known about gastrointestinal parasite infections in large carnivores in Africa and what is available is largely from East Africa. We collected faecal samples from nine spotted hyaenas (Crocuta crocuta), 15 lions (Panthera leo) and 13 African wild dog (Lycaon pictus) from Luangwa Valley, Zambia. The most common gastrointestinal parasites found were Isospora spp., Spirometra sp., Taeniidae and Sarcosystis spp. Twenty-eight per cent of all samples were co-infected with Spirometra sp. and Taeniidae, with co-infection rates highest among lions (67%). Thirty-three per cent (3/9) of spotted hyaenas were infected with Isospora sp. Ninety-two per cent (12/13) of wild dog were infected with Sarcocystis, similar to results from studies in South Africa. One lion was infected with a parasite whose morphology suggested Strongyloides sp., not previously been reported in lions. Samples from one lion and two spotted hyaenas yielded no gastrointestinal parasites. Overall, parasite species were consistent with those found from studies in other regions of Africa and are likely a result of ingesting infected prey. To our knowledge this study provides the most comprehensive survey of gastrointestinal parasite infection in large carnivores from this region of Africa to date and provides baseline data for future studies.

Humans are the only animals who cook their food and the discovery of cooking could have had a direct bearing on our evolution.

Cooked Food Allowed Evolution Of Primates' Big Brains, Scientists Say

Eating a raw food diet is a recipe for disaster if you're trying to boost your species' brainpower. That's because humans would have to spend more than 9 hours a day eating to get enough energy from unprocessed raw food alone to support our large brains, according to a new study that calculates the energetic costs of growing a bigger brain or body in primates. But our ancestors managed to get enough energy to grow brains that have three times as many neurons as those in apes such as gorillas, chimpanzees, and orangutans. How did they do it? They got cooking, according to a study published online today in the Proceedings of the National Academy of Sciences.

One answer came in the late 1990s when Harvard University primatologist Richard Wrangham proposed that the brain began to expand rapidly 1.6 million to 1.8 million years ago in our ancestor, Homo erectus, because this early human learned how to roast meat and tuberous root vegetables over a fire. Cooking, Wrangham argued, effectively predigested the food, making it easier and more efficient for our guts to absorb calories more rapidly. Since then, he and his colleagues have shown in lab studies of rodents and pythons that these animals grow up bigger and faster when they eat cooked meat instead of raw meat—and that it takes less energy to digest cooked meat than raw meat.

What people like to cook still depends on culture, though. I wouldn't have fancied a roast tarantula back in the days when I used to eat meat.