The Hydrodyne process is a meat-tenderising technology that uses underwater shock waves — controlled explosive or electrical discharges — to tenderise whole cuts. The meat, sealed in packaging, is submerged in a water tank; the shock wave races through the water and meat at supersonic speed, physically disrupting muscle fibres and connective tissue in milliseconds. Trials showed marked tenderness improvements, particularly in tougher cuts, without chemicals or lengthy ageing. Despite promising results, the process never achieved wide commercial adoption — the equipment is dramatic, energy-intensive, and hard to integrate into conventional lines, and consumers proved wary of “exploded” meat. It remains a fascinating might-have-been of meat science.