For starters, the small intestine of carnivores is much shorter than non-carnivores and has a higher level of acidity in the stomach. This is because the nutrients need to be extracted and the waste expelled before the meat rots inside the body(which it partially does in a human body since our intestine is much longer by comparison than other carnivores).
There's also the issue of short, dull, canines and much smaller temporalis muscle that powers the jaw. This is why we have to spend more time chewing and grinding meat down into smaller pieces instead of just tearing off chunks and swallowing it whole like most carnivores. We wouldn't be able very easily bite through hide and tear chunks of meat off nor would we be able to digest (most)raw meat without getting sick.
Most of our carnivorous traits are remnants from evolution that were never replaced. We more closely resemble a herbivore that has maintained some basic primal ability to process meat than we do a carnivore that has adapted to process vegetation.