Final answer:
Mechanical digestion of meat involves physical breakdown, not chemical alteration into amino acids, fatty acids, or glucose; such chemical digestion occurs later through enzymatic processes.
Step-by-step explanation:
The mechanical digestion of a piece of meat primarily involves the physical breakdown of food into smaller pieces without chemical change to the food molecules. During this process, proteins in meat are not broken down into their monomers such as amino acids; that occurs during chemical digestion which happens mainly in the stomach and small intestine where enzymes such as pepsin and hydrochloric acid (HCl) break down proteins into amino acids. Consequently, the direct products of mechanical digestion of meat do not include fatty acids, glucose, amino acids, or polysaccharides, since these are products of chemical digestion.