>It's obvious that at least in our very recent evolutionary history we had far higher tolerance to spoilage.

I would agree, both in terms of actual immunity and taste response, although generally-speaking eating rotten meat (especially when well-sourced) is not nearly as risky as common wisdom would make it out to be. Many folks in the deeper circles of online carnivoria dabble in "high meat" (fermented rotten meat, a method of preparing meat learned from Inuit peoples who would feed it to their dogs) and swear by it, even if the taste can be unbearable to the uninitiated.