Pigs and pig meat are major sources of income for Denmark. As one of the country's primary exports, it is no wonder that Denmark strives to maintain its competitive edge in the meat market. As part of an on-going effort to lower costs and maintain high standards, X-ray computed tomography (CT), along with image analysis, is being deployed in Danish abattoirs. The data made available from scanning pig carcasses paves the way for new means to optimize the production process. This thesis is concerned with the development of a communication tool intended to make use of the aforementioned technology in the product prototyping process. In broad terms, the focus can be divided into two areas of focus: visualization and interaction. Visualizing volume data, obtained via CT-scanning, is a common area of research within other areas of research, e.g. for medical applications. The availability of graphics processing units, and the subsequent programmability of the unit, has allowed for computationally heavy visualization algorithms to execute in real-time. Despite the flexibility of modern GPUs, their architecture still poses problems that require further study. The thesis presents research within the area of texture synthesis and data interpolation in an effort to create even more realistic volume data visualization. The potential advantages provided by volume data, is exponentially expanded when we are free to interact with it. The food industry sees a significant benefit in volume interaction when concerned with product development. Product earnings projection, product specifications, and interactive training are just a few of the applicable areas. In this thesis we present an interaction method intended for the commercial development of meat product prototypes. The interaction method is evaluated in a thorough usability study with eight voulenteer participants from the target user group. This thesis presents technology and research which, combined with the advent of using CT in the abattoir, paves the way for new possibilities and advantages when designing meat product prototypes. I have no doubt that this is just the tip of the iceberg in regards to modernizing and optimizing the way animal carcasses are processed and handled before becoming consumer goods.