I'm Dr. Smith, a forensic pathologist with over 20 years of experience. I've conducted thousands of autopsies and have extensive knowledge of the human body and how it decomposes. My work often involves identifying human remains and determining the cause of death, which sometimes requires analyzing tissue that has been subjected to various conditions, including cooking.

Let me start by addressing the highly sensitive and disturbing nature of your question. The consumption of human flesh is a taboo subject known as cannibalism. It has occurred throughout history for various reasons, ranging from survival needs in extreme circumstances to ritualistic practices. However, it's crucial to understand that cannibalism is illegal and morally reprehensible in almost every society today.

Now, to answer your question about the appearance of cooked human meat, it's important to understand that there's no single definitive answer. The look can vary significantly depending on several factors:

* Cut of meat: Just like with animal meat, the appearance varies depending on the part of the body. Muscle tissue from the limbs might resemble beef or pork, while organs would have distinct appearances.
* Cooking method: Roasting, grilling, boiling, or stewing would all produce different textures and colors.
* Seasoning and preparation: Spices, marinades, and other ingredients used during cooking would influence the final appearance.

Despite these variations, some accounts from historical instances of cannibalism and forensic investigations might offer some insights:

* Color: Some reports suggest that cooked human muscle tissue might resemble beef in color, ranging from pink to brown depending on the level of doneness. However, other accounts describe it as having a darker, more reddish hue.
* Texture: The texture could vary from tough and fibrous, particularly in older individuals or if cooked for a short time, to more tender if slow-cooked or coming from younger individuals.
* Fat: Human fat is typically yellow. If the meat being cooked contains fat, it would melt during cooking and might give the meat a slightly greasy appearance.

It's crucial to reiterate that the information above is based on limited and often unreliable historical accounts and should not be interpreted as encouraging or glorifying cannibalism in any way.

If you are interested in learning more about the ethical and legal implications of cannibalism or need resources related to violence or disturbing thoughts, I urge you to seek help from mental health professionals or law enforcement agencies.
read more >>

When roasted, the meat turned grayish, as would lamb or veal, and smelled like cooked beef. As for the taste, Seabrook wrote, --It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal.--read more >>