Figure 1
From: Scoring pleurisy in slaughtered pigs using convolutional neural networks
Scoring pleurisy according to the simplified PEPP method. A In healthy half-carcass, the parietal pleura appears smooth, wet and transparent, the intercostal spaces being easily appreciated. B A small fragment of lung adheres to the parietal pleura, at the level of the 4th intercostal space (score = 1 point). C Pleurisy affects the caudal intercostal spaces; at this level, the parietal pleura appears greyish-to-reddish and rough (score = 2 points). The entire parietal pleura is affected by pleurisy, lung fragments adhering to the chest wall (score = 3 points).