Should the USDA allow gas-treated ground beef to be labeled fresh for 21 days?

In a July 23 article, Studies Fail to Quell Concerns over Gas Treatment of Meat, the Washington Post reports that the treatment of meat with carbon monoxide to
keep meat looking fresh long past its shelf life is deceptive to consumers who think the meat is fresher than it is. (This treatment is banned by the European Union.)

The article also notes that "Rosemary extracts have long been used to slow the browning of meat -- though only by a couple of days -- in a process that also involves pumping high levels of oxygen into the package."

Should the USDA allow gas-treated ground beef to be labeled fresh for 21 days?