How to identify a fresh meat?
Thanks to science, it has become very hard to determine the actual quality of meat these days. Packaged meat is flushed with a gas that has a high concentration of oxygen (60-85% or so) to oxidize the myoglobin in meat, which keeps the meat red.

What this means is that you cannot visibly determine if the meat is good, ever. It could've been "only" refigerated for a time and then frozen, without any optical change due to the gas that's in the package. Indicators of bad meat, however, are a bad smell (of course, you can only determine this at home) or if the container seems to be under pressure, which indicates that microbes produced additional gas that can't get out of the container.

Sadly, I have given up on trying to find out if meat from the supermarket is fresh or not, as there doesn't seem to be a way of knowing. While still having a lot of tricks at their disposal, going directly to a butcher seems to be the only option that gives you at least a better chance of getting fresh meat.