Should You Pre-Salt Meat Before a Long Sous Vide Cook

In one of my last discussion posts, I mentioned how much I had come to value seasoning meat (beef, chicken, pork) twenty-four hours in advance. But now I am starting to wonder if it is necessary/valuable for some of the extended sous vide cooking times.

For instance, let's say I am going to cook a chuck roast sous vide for thirty-six hours. Is there still a benefit to seasoning the meat twenty-four hours ahead of time? or am I accomplishing the same function simply by means of the length of the sous vide bath?