I think it's important to define what the dates mean.
In my research, "sell by" is a retailer's date used to decide how to handle product; "best by" date is a quality (or sometimes referred to as "performance") date, and "use by" refers to spoilage.
For example, some refrigerated pickles have a "best by" date but it only refers to the crispness of the cucumber used. They are perfectly eatable after this date but might not have the "snap" the company wants when bitten into.
I read that beef's "sell by" date typically means it's good for around 5 days or so AFTER the "sell by" date. I personally wish meats only came with "use or freeze by" dates so you can be certain, but alas my chuck roast came from the meat counter and was provided just a "sell by" date.
My suspicion is a constant 3-day heating above 130F is well enough into the pasteurization zone to retard any propagation of the 3 major pathogens we want to avoid.
I also agree that any previous spores or spoilage would not be arrested, but it seems further spoilage would be suspended.
Baldwin discusses the safety zone range of temps below freezing and above 126.1F. Or rIf you keeping the meat above that temperature and eat it immediately after pulling it form the bath, wouldn't that remain safe? 136.5F is far above the 126.1 threshold.